Tangy Salad with Vinaigrette

Cuisine: American

Category: vegetable

Servings: 6


10 oz. blood orange juice
5 tsp. cornstarch
2 oz. cranberry juice
4 oz. canola oil
2 tbsp. Balsamic vinaigrette
1 tsp. chervil, chopped
1/2 tsp. garlic, pared, blanched, minced
salt and white pepper, to taste
fresh greens, as needed


Place blood orange juice in saucepan; heat to boiling. Reduce heat to simmering. Combine cornstarch and cranberry juice; stir into orange juice. Pour into blender or food processor; add remaining ingredients except greens. Process until emulsified. Adjust seasonings. Place in bowl; add greens. Toss. TO SERVE Portion salad onto chilled plates. NOTES Season: Spring Food cost: Low

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