Ingredients

• Mixed Greens with Walnuts and Dried Cranberries
• Serves 8
• Ingredients:
• For the salad:
• 12 cups fresh salad greens – $3.99
• 1/2 cup toasted walnuts (or whatever is in the larder) – stock
• 1/2 cup shredded or cubed cheese (I use smoked Gouda or Asiago) – $2.29
• 1/4 to 1/2 cup dried currants or cranberries – $1.49
• optional additions: sunflower seeds, pumpkin seeds, leftover pasta (it’s great in salad!), cooked corn or beans, hard-boiled eggs, leftover veggies…
• For the dressing:
• 1/4 cup good-quality Balsamic vinegar – stock
• 3/4 cup extra-virgin olive oil – stock
• 1 Tablespoon Dijon-style mustard, or to taste – stock
• 1 Tablespoon honey – stock
• 1/4 Teaspoon salt – stock
• freshly ground black pepper – stock
• 1 clove of garlic, mashed – stock
• Grand Total Assuming Well-Stocked Pantry: $7.77
• Total Per Serving: $0.97

Directions

1. Combine the salad in ingredients in a large bowl. Drizzle lightly with the honey, if desired.

2. Prepare the vinaigrette. Pour the vinegar into a small bowl. Add the salt, pepper, mustard, and garlic. Combine well, using a wire whisk or fork. Very slowly, whisk in the oil, drop by drop. The vinaigrette will emulsify, creating a creamy product. If you’re really in a hurry and starving, simply combine all of the ingredients together in a sealed container i.e. a Chinese take-out container or a glass jar. Shake it all together until well blended. Toss into the salad, just enough to coat the greens evenly.

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