By: EatingWell

Servings: 4

Yield: 4 servings, about 1 cup each

Total Time: 50 minutes

Prep Time: 35 minutes

To Make Ahead: Cover and refrigerate the vinaigrette (Steps 1 & 2) for up to 3 days.

Recipe Description:

This unusual salad ties together earthy greens, sweet-tart cranberries,
smoky cheese and crunchy croutons with a spicy-sweet dressing. Baby
chard and beet greens have bright-colored ribs and veins, which give
this salad a beautiful look.

Recipe Ingredients:

Vinaigrette

1. 1/2 teaspoon black mustard seeds
2. 1/4 teaspoon ground coriander
3. 1/8 teaspoon ground cumin
4. 1/2 cup carrot juice
5. 2 tablespoons golden raisins
6. 2 tablespoons red-wine vinegar
7. 4 sprigs fresh cilantro
8. 1 tablespoon nonfat plain yogurt
9. 1 teaspoon honey
10. 1 1/2 teaspoons crushed red pepper
11. 1/4 teaspoon salt
12. Freshly ground pepper to taste
13. 1/4 cup extra-virgin olive oil

Croutons

1. 1 1/2 cups cubed whole-wheat or multigrain bread
2. 1 tablespoon extra-virgin olive oil

Salad

1. 1/2 small clove garlic
2. Pinch of salt
3. 4 cups baby beet greens, baby chard or baby spinach
4. 1/4 cup dried cranberries
5. 1/4 cup shredded smoked cheese, such as Cheddar

Recipe Steps:

1. To prepare vinaigrette: Heat mustard seeds, coriander and cumin in a small
   dry skillet over medium heat until fragrant, 2 to 3 minutes. Add carrot
   juice and simmer over medium heat until reduced by half, about 3
   minutes.
2. Place raisins in a blender and add the hot juice.
   Let stand for 5 minutes to plump the raisins. Then add vinegar,
   cilantro, yogurt, honey, crushed red pepper, 1/4 teaspoon salt and
   pepper and blend until combined. Pour in 1/4 cup oil and blend until
   smooth, about 1 minute.
3. To prepare croutons: Preheat oven to 375°F.
4. Toss bread and 1 tablespoon oil in a medium bowl until well combined. Spread
   in a single layer on a large baking sheet. Bake, stirring once, until
   golden and crisp, 12 to 15 minutes.
5. To prepare salad: Season a wooden salad bowl by rubbing with garlic and pinch of salt.
   Chop the garlic and add to the bowl along with greens. Pour 1/4 cup of
   the vinaigrette over the greens. (Cover and refrigerate the remaining
   1/2 cup vinaigrette for up to 3 days.) Sprinkle the salad with
   cranberries, cheese and the croutons; toss and serve.

Recipe Nutrition:

Per serving:
183 calories; 11 g fat (2 g saturated fat, 7 g mono unsaturated fat); 5
mg cholesterol; 19 g carbohydrates; 4 g protein; 2 g fiber; 242 mg
sodium; 173 mg potassium

Nutrtion Bonus: Vitamin A (50% daily value).

1 Carbohydrate Servings

Exchanges: 1/2 starch, 1 vegetable, 1/2 fruit, 2 fat