With vibrant color and fresh flavor, what’s not to love about this salad?
Cranberry-Cane Syrup Salad with Biscuit Croutons
Makes 6 to 8 servings
Ingredients
- ¼ cup cane syrup
- ¼ cup cranberry sauce
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ¼ cup olive oil
- 12 cups fresh spring mix lettuces
- Biscuit Croutons (recipe follows)
- ½ cup shredded carrots
- ½ cup shredded Parmesan cheese
Instructions
- In a medium bowl, whisk together cane syrup, cranberry sauce, vinegar, Dijon mustard, salt, and pepper. Slowly whisk in olive oil in a steady stream. Cover and refrigerate for up to 7 days.
- On a large serving platter, arrange spring mix, Biscuit Croutons, carrots, and cheese. Serve with vinaigrette.
Biscuit Croutons
Ingredients
- 2 tablespoons cane syrup
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 8 biscuits, cooked, cooled, and cut into ½-inch squares
Instructions
- Preheat oven to 375°. Line a baking sheet with parchment paper.
- In a small bowl, combine cane syrup, oil, salt, and pepper.
- In a large bowl, toss together biscuit pieces and cane syrup mixture until biscuit pieces are well coated. Spread into an even layer on prepared pan.
- Bake until croutons are golden and crunchy, 12 to 15 minutes. Let cool completely.
