Lettuce Salad With Cranberry Dressing

This bold and tasty dressing can be used as instructed below or as a garnish for individually plated salads. Aside from the marinated cutlets that Chavi tried for her family, I’ve used it on salmon too, and it was delicious and well received. Yields 6-8 servings salad, marinade for 4-6 portions chicken

Directions

Prepare the Salad and Dressing

1. In a heavy-bottomed saucepan, place cranberries, sugar, and water. Bring to a boil, reduce heat, and allow to simmer for approximately 10 minutes, or until berries begin to burst. Remove from heat and allow to cool.

2. Add remaining ingredients and blend thoroughly with an immersion blender.

3. Combine all salad ingredients besides the pumpkin seeds.

4. Stir in half a cup of dressing and toss to coat.

5. Top with pumpkin seeds.

Prepare Marinated Cranberry Chicken

1. Combine 1/4 cup dressing with one and 1/2 pounds (680 grams) chicken breast pieces. Allow to marinate for 30 minutes.

2. Place on a greased baking sheet, sprinkle with garlic pepper seasoning, and bake in a preheated oven at 400°F (200°C) for 20 minutes, turning chicken once.

3. Remove from oven and brush with remaining sauce. Serve hot or warm.

Credits

Styling and Photography by Chavi Feldman

Recipe tags

Bold flavors Button mushrooms Chicken Chicken breast Chicken cutlets Citrus vinaigrette Citrusy Cranberries Fleish Fleishig Fleishigs Grilled chicken Grilled chicken salad Lettuce Marinated chicken Mushrooms Orange juice Oranges Pareve option Parve option Pumpkin seeds Refreshing Salads