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If you like cranberry cocktails and bog-wild sips. If you're not into basic. If you live life boldly.
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Prep Time:15 minutes
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Servings:About 4 servings
NUTRITIONAL INFORMATION
INGREDIENTS
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Prep Time:15 minutes
-
Servings:About 4 servings
INGREDIENTS
- For the Salad:
- 2 Fennel bulbs, each
- 2/3 cup Ocean Spray® Craisins® Dried Cranberries or 50% Less Sugar Craisins® Dried Cranberries
- 1/2 cup walnuts
- 2 cups arugula
- 2 cups croutons
- For the Dressing:
- 1/2 cup smooth tahini
- 6 tablespoons water
- 1/3 cup Ocean Spray® Cranberry Juice Cocktail
- 1/2 cup Ocean Spray® Craisins® Dried Cranberries or 50% Less Sugar Craisins® Dried Cranberries
- 4 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- 2 tablespoons maple syrup
- 2 Garlic cloves
- 1/2 teaspoon sea salt

DIRECTIONS
DIRECTIONS
To Make the Salad:
On a large cutting board, remove the stalks and fronds from the bulb of the fennel. Cut away the fronds, rough chop them and add to a large mixing bowl. Thinly slice the stalks and bulbs on a mandolin or with a knife and add to the same bowl. In the large mixing bowl, add the arugula, Craisins® Dried Cranberries, all the walnuts and the croutons. Season with the cranberry tahini dressing to your liking and toss to coat, serve immediately.
To Make the Dressing:
In a blender, combine the tahini, cranberry juice, water, Craisins® Dried Cranberries, lemon juice, olive oil, maple syrup, garlic, and sea salt and blend until smooth. Store in the refrigerator in a glass jar, shake before using.
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Enjoy the crisp and tangy taste of fresh Ocean Spray cranberries straight from the bog. Stock…
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