Baby Beet Greens with Spicy Mediterranean Vinaigrette

This beautiful salad ties together earthy greens, sweet-tart cranberries, smoky cheese and crunchy croutons with a spicy-sweet dressing.

Makes 4 servings, about 1 cup each.
Active time: 35 minutes
Total time: 50 minutes

Ingredients

• Vinaigrette
• 1/2 teaspoon black mustard seeds
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cumin
• 1/2 cup organic carrot juice
• 2 tablespoons organic golden raisins
• 2 tablespoons red-wine vinegar (preservative-free)
• 4 sprigs fresh cilantro
• 1 tablespoon organic nonfat plain yogurt
• 1 teaspoon honey
• 1 1/2 teaspoons crushed red pepper
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 1/4 cup extra virgin olive oil


• Croutons
• 1 1/2 cups cubed whole-wheat or multigrain bread
• 1 tablespoon extra virgin olive oil
• 1 organic shallot, minced
• 2 cloves organic garlic, minced


• Salad
• 1/2 small clove organic garlic
• Pinch of salt
• 4 cups organic baby beet greens, baby chard or baby spinach
• 1/4 cup organic dried cranberries
• 1/4 cup shredded organic smoked cheese, such as Cheddar

Directions

To prepare vinaigrette:

1. Heat mustard seeds, coriander and cumin in a small dry skillet over medium heat until fragrant, 2 to 3 minutes. Add carrot juice and simmer over medium heat until reduced by half, about 3 minutes.
2. Place raisins in a blender and add the hot juice. Let stand for 5 minutes to plump the raisins. Then add vinegar, cilantro, yogurt, honey, crushed red pepper, 1/4 teaspoon salt and pepper and blend until combined. Pour in 1/4 cup oil and blend until smooth, about 1 minute.

To prepare croutons:

3. Preheat oven to 375°F.
4. Toss bread and 1 tablespoon oil in a medium bowl until well combined. Spread in a single layer on a large baking sheet. Bake, stirring once, until golden and crisp, 12 to 15 minutes.

To prepare salad:

5. Season a wooden salad bowl by rubbing with garlic and pinch of salt. Chop the garlic and add to the bowl along with greens. Pour 1/4 cup of the vinaigrette over the greens. (Cover and refrigerate the remaining 1/2 cup vinaigrette for up to 3 days.) Sprinkle the salad with cranberries, cheese and the croutons; toss and serve.

Nutrition Facts

Servings: 4, Amount Per Serving: 183 Calories; 11 g Fat; 2 g Sat; 7 g Mono; 5 mg Cholesterol; 19 g Carbohydrates; 4 g Protein; 2 g Fiber; 242 mg Sodium; 173 mg Potassium

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