To me, Christmas is cranberries. There are many different ways to cook with them but in a salad, dried is the best. This recipe is in Recipes To The Rescue Newsletter, spring 2010.
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.
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
Combine all salad ingredients together in a large salad bowl. Toss with enough dressing to coat. Season with salt and pepper and serve.