Cran-Apple Salad with Ruby Red Kraut
This salad brings classic winter flavors together into a hearty, fresh side dish that is the perfect accompaniment to rich entrees. Some of our favorite antioxidant-rich food make appearances, like a generous serving of fresh cranberries and tart Granny Smith apples. The bright taste of our Ruby Red Kraut approximates vinegar in a traditional salad dressing, so we don't usually dress the greens before serving, but you may want to add a drizzle of your favorite vinaigrette.
- 1 cup Firefly Kitchens Ruby Red Kraut
- 1 cup fresh cranberries
- 1/4 cup sugar
- 1 crisp apple (Granny Smith) , peeled and cut into matchsticks
- 1/4 cup slivered almonds or hazelnuts, lightly toasted
- 3 cups mixed greens
Pulse cranberries and sugar in a food processor to a coarse grind. Set aside for approximately four hours (until sugar is completely dissolved). Toss cranberry mixture with apples and Ruby Red Kraut. Serve mounded on a bed of mixed greens and top with toasted almonds.