http://www.eatingwell.com/recipes/baby_beet_greens_with_spicy_mediterranean_vinaigrette.html

From EatingWell:  March/April 2009

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.

            4 servings, about 1 cup each                 |             Active Time: 35 minutes           |             Total Time: 50 minutes

Ingredients

Vinaigrette

• 1/2 teaspoon black mustard seeds
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cumin
• 1/2 cup carrot juice
• 2 tablespoons golden raisins
• 2 tablespoons red-wine vinegar
• 4 sprigs fresh cilantro
• 1 tablespoon nonfat plain yogurt
• 1 teaspoon honey
• 1 1/2 teaspoons crushed red pepper
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 1/4 cup extra-virgin olive oil

Croutons

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

Salad

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

Preparation

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.

Nutrition

Per serving :183 Calories;  11 g Fat;  2 g Sat;  7 g Mono;  5 mg Cholesterol;  19 g Carbohydrates;  4 g Protein;  2 g Fiber;  242 mg Sodium;  173 mg Potassium

1 Carbohydrate Serving

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

Tips & Notes

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