Ingredients:
6 tablespoons dried cranberries
¼ cup brown rice syrup or maple syrup
zest and juice of 1 orange
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
pinch of cayenne pepper
6 cup mixed lettuce
½ cup pecan halves, toasted
2 crisp apples, cored and cut into 1/2-inch dice
Directions:
1. Cover 3 tablespoons of the dried cranberries with 6 tablespoons of boiling water. Set aside to soak for 15 minutes.
2. Blend the reconstituted cranberries, sweetener, orange zest and juice, balsamic vinegar, mustard, and cayenne pepper in a blender until smooth. Set aside
3. Add the salad greens to a large bowl with the pecans, apples, and the remaining cranberries. Add the dressing just before serving to the bowl and toss well.
Serves 4