Green salad with pickled cranberries in a fermented milk dressing
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
Want to make a light, vitamin-packed green salad? Infuse the lettuce leaves with vibrant flavors using a fermented dressing made from a mixture of yogurt, sour cream, and a couple of tablespoons of mayonnaise with fresh herbs, along with some easily made homemade pickled cranberries. Soak the dried cranberries in a hot marinade of apple cider vinegar, water, sugar, and salt and let them sit for half an hour. Once the cranberries have plumped up, they're ready to add to the salad. For a heartier salad, top the salad with some pumpernickel croutons.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup apple cider vinegar
- 1 teaspoon of sugar
- 2/3 cup dried cranberries
- 3 tablespoons unsalted butter
- 4 tsp finely chopped fresh sage
- 5 slices pumpernickel, cut into 2.5 cm pieces.
- 1/3 cup of sour milk or kefir
- 1/3 cup sour cream
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 small clove of garlic, finely grated
- 0.5 cup fresh dill
- 1/4 cup fresh parsley
- 4 green onions, thinly sliced
- 1 head of Bibb lettuce, large leaves torn in half
- 3 heads of small lettuce, large leaves torn in half
We recommend
Recipes with similar ingredients: apple cider vinegar, sugar, dried cranberries, butter, sage, rye bread, sour milk, kefir, sour cream, mayonnaise, Dijon mustard, garlic, dill, parsley, green onions, Bibb lettuce, lettuce
Cooking the dish according to the recipe:
- In a small microwave-safe bowl or liquid measuring cup, combine 1/3 cup water, vinegar, sugar, and a large pinch of salt. Add the dried cranberries. Microwave until the liquid begins to simmer, 1.5 to 2 minutes. Let the cranberries steep in the liquid for 30 minutes, then drain.
- Meanwhile, preheat the oven to 190°C (375°F). Combine the butter and sage in a small microwave-safe bowl and microwave until melted, about 1 minute. Place the bread slices on a baking sheet, season with salt and pepper, and spread them out in a single layer. Bake, stirring halfway through, until golden brown, 15-20 minutes.
Prepare the dressing:
Combine the buttermilk, sour cream, mayonnaise, mustard, garlic, 1/4 cup dill, parsley, 1 green onion, 3/4 teaspoon salt, and a pinch of freshly ground black pepper in a food processor. Blend until smooth.- In a large bowl, carefully toss the salad with the remaining 1/4 cup dill, 3 chopped green onions, and the dressing; season with salt and pepper to taste. Sprinkle with the cranberries and croutons and toss gently.
Categories:
Similar recipes
