250 ml red wine vinegar salad dressing
125 ml ground fresh cranberries
5 ml dried tarragon
1 clove garlic, minced
1 medium head red leaf lettuce, trimmed
1 medium head romaine lettuce, trimmed
350 g fresh spinach
125 ml red cabbage, finely shredded
In small covered jar; shake salad dressing, cranberries, tarragon and garlic until well combined. Let stand 2 hours.
Wash leaf lettuce, romaine and spinach; drain well and tear into bite sized pieces.
In salad bowl; combine greens; pour in dressing. Toss gently until evenly coated. Top with cabbage. Serve immediately.
Serves 6