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C Salad with Cranberry Vinaigrette

Fresh, crunchy and high in nutrition, this salad is an absolute delight This is a Sanjeev Kapoor exclusive recipe.

New Update
C Salad with Cranberry Vinaigrette

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Main Ingredients Cow pea greens, Cranberry juice
Cuisine Fusion
Course Salads
Prep Time 16-20 minutes
Cook time 6-10 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for C Salad with Cranberry Vinaigrette

  • 1/2 cup Cow pea greens
  • 1 cup Cranberry juice
  • 5-6 California grapes
  • 4-5 Baby carrots
  • 1/2 Medium green capsicum cut into thin strips
  • 1/2 cup Red cabbage shredded
  • 1/2 cup Cabbage shredded
  • 4-5 Cherry tomatoes halved
  • 1/2 Medium cucumber peeled, halved vertically, seeded and dice
  • 1 teaspoon Mustard paste
  • 1 teaspoon Vinegar
  • to taste Salt
  • to taste Crushed black peppercorns
  • 2 tablespoons Olive oil
  • for garnish Few marigold flower petals

Method

  1. To prepare dressing, heat cranberry juice in a non-stick pan and let it reduce.
  2. Thinly slice Californian grapes and put into a bowl. Quarter the carrots vertically and put into another bowl.
  3. Take green capsicum in a large mixing bowl, add red cabbage, cabbage, cherry tomatoes, carrot, cucumber, Californian grapes and cow pea greens.
  4. Once the cranberry juice has reduced transfer it into another bowl and let it cool down to room temperature. And then add mustard paste, vinegar, salt, crushed peppercorns and olive oil and mix well.
  5. Mix the salad ingredients well and place them in a line on a serving platter, drizzle some cranberry dressing on top and serve immediately garnished with few marigold flower petals.
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