Recipe courtesy of Robert Irvine

Tightrope Tossed Salad

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 12 servings
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Ingredients

Red wine vinaigrette:

1/4 cup red wine vinegar

1 shallot, quartered

2 teaspoons chopped chives

1 teaspoon salt

1/4 teaspoon pepper

1 cup canola oil

Salad:

1 head iceberg lettuce, center core banged out, spines removed from leaves, torn into bite sized pieces, and rinsed well and dried in a salad spinner

3 cups spring greens, spines removed from leaves, torn into bite sized pieces, soaked in salt water to remove grits, rinsed well and dried in a salad spinner

3 cups baby organic spinach, (about 1/2 pound), spines removed from leaves, torn into bite sized pieces, soaked in salt water to remove grits, rinsed well and dried in a salad spinner

1 medium red onion, diced

1 pound fresh cranberries

Directions

  1. Through the feed opening of a running blender add, 1 at a time, the vinegar, shallot, chives, salt and pepper. Leaving the blender running, add the oil in a slow thin stream to allow to emulsify. Taste and adjust seasoning with salt and pepper. Serve over salad greens and vegetables.

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