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
  1. 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.
  2. On a large serving platter, arrange spring mix, Biscuit Croutons, carrots, and cheese. Serve with vinaigrette.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/cranberry-cane-syrup-salad-with-biscuit-croutons/