Mixed Green Salad with Dried Cranberries

I love cranberries - fresh, frozen or dried. There are many different ways to cook and eat them, but in a salad, dried is the best. This recipe has a nice mixture of taste and crunch with cabbage and dried cranberries. It's a great salad to serve any time of the year even at a summer barbecue!

Mixed Green Salad with Dried Cranberries

Serves 4 to 6

Dressing:

1 teaspoon dried basil

2 tablespoons red wine vinegar

1 tablespoon honey

1 clove garlic, minced

1 teaspoon Dijon mustard

6 tablespoons olive oil

Whisk all dressing ingredients together in a small bowl and set aside.

Salad:

1 small head green or red leaf lettuce, washed and torn into bite-sized pieces

2 carrots, grated

1 cup red cabbage, shredded

3 tablespoons sunflower seeds, toasted

2 medium tomatoes, cut into large chunks

3 green onions, sliced thin

2 tablespoons dried cranberries

Salt and pepper, to taste

Directions: 

Combine all salad dressing ingredients in a small container with a lid. Combine all salad ingredients together in a large salad bowl. When it’s time to eat, toss together, using enough dressing to coat. Season with salt and pepper and serve.