Watch how the full meal is prepared.

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Transcript

- Today, we're gonna show you how, a few things. We're gonna start with a salad. Craisins and almonds and a couple different greens. We're gonna start with our cranberry vinegarette. We're gonna start with a half a cup of cranberry juice, any kind is fine, red wine vinegar, one and a half ounces, approximately a tablespoon, garlic, whole chopped, just the minced kind. Not a clover, so a couple one and a half ounces. Blueberries, we're gonna put it in the dressing and we're gonna sprinkle a little bit on the salad too. Then you're gonna put a little Dijon mustard. Honey, if you want, instead of the sugars. And then finish with a little salt and pepper. And then we're gonna whisk that up into a little bit of a slurry. Kind of mush up the blueberries into a nice little, almost a vacation. As you can see it froths up nice. So if we put this into a glass, and then we can serve that on our salad. Now we're gonna prepare our salad. So just your normal bagged romaine will be fine, and then the spring greens. There's a ton of different kinds out there. Alex is gonna get in here and help me a little bit with the chopping or the chiffonade of the basil. And we're gonna do thin, little strips. We're gonna put a little bit of almonds on top. We, for about 350 for about three to four minutes to get a nice brown on them. You're gonna take that chiffonade basil and just sprinkle that a little bit around. What we like is the blueberry then, we're gonna just put on there. A little feta, and we're gonna put a little bit of tropical goodness on top, too. We're gonna finish it off with that cranberry-blueberry vinegarette. We're gonna mix that up, just a little bit, and just drizzle that around a little bit. Enjoy.