Crunchy Cranberry Slaw

1 cup cranberries — coarsely chopped
3 cups cabbage — finely shredded
2 tablespoons celery — diced
2 tablespoons green pepper — diced
1 can seedless grapes — halved
1/4 cup cranberry juice
1/4 cup mayonnaise
1 tablespoon honey
1 tablespoon vinegar

Combine cranberries, cabbage celery green pepper and grapes. Mix juice, mayonnaise, honey and vinegar and mix with fruits and veggies. Chill until serving time.

Cider Cranberry Salad

3/4 cup cider — boiling
1-3 oz package lemon or orange jello
3/4 cup cider — cold
1/4 teaspoon salt
1 can whole cranberry sauce

Stir boiling cider into jello. Add cold cider and salt. Cool. Stir in cranberry sauce and chill until firm.

Cranberry Wild Rice Salad

6 ounce pkg. long grain wild rice mixture
6 ounces cranberries — fresh or frozen
1 tablespoon sugar
1/4 cup cranberry juice
1 scallion — minced
1 carrot — peeled and julienned
1/4 cup pecans — chopped
1 1/2 tablespoons peanut oil
2 teaspoons vinegar
salt and pepper

Cook wild rice mixture according to directions on package and cool. This can be done up to two days in advance. Combine cranberries, sugar, and cranberry juice, cook until cranberries pop slightly. Combine cranberries and cook rice with the balance of the ingredients.

“I can’t believe it’s broccoli” Salad

4 cups broccoli — cut into flowerlets
1/2 cup sweet and dried cranberries
4 green onions — chopped
3/4 cup cashews — broken
4 slices cooked bacon — crumbled
3/4 cup salad dressing
1/4 cup vinegar
1/3 cup sugar — or to taste

Prepare coleslaw dressing by mixing salad dressing, vinegar and sugar together. Toss with broccoli, cranberries, green onions, cashews and bacon. Serve.

Bridgewater Bistro’s Autumn Salad

Toss the following with a generous amount of our Cranberry Vinaigrette:

Organic Baby Greens (some bitter greens like mustard or endive add a great zip)
Crumbled Feta Cheese
Chopped Toasted Walnuts
Dried Cranberries (crannies)