The first thing you need to know is that fluff is what you want.
If you’re looking for a more filling salad, consider this one.
And while fluff isn’t always easy to find, we recommend making it at least once a week to avoid getting stuck with a bowl of overcooked fluff.
It’s best to serve this with a bit of fresh fruit and a few other vegetables.
This cranberry salad is best served with a fresh dressing of cucumber, apple, and pear, plus a sprinkling of salt.
And since it’s not a salad to be eaten cold, you can freeze it and use it as a salad dressing in the evening.
Cranberry fluffs are packed with antioxidants and protein, and the fruit is perfect for an afternoon salad.
And for those of you who love cranberry but don’t want to be overwhelmed by the hefty amount of fluff, we’ve got a little hint for you: Use a spoon to flatten the fluff and scoop it into bowls, or serve it as an appetizer or side dish.
1/2 cup cranberry juice 1/4 cup sugar 1 teaspoon lemon juice 2 tablespoons honey 2 tablespoons vinegar 1/3 cup cranberries (about 8 ounces) Fresh cranberries can be bought at most grocery stores.
Fresh fruit can be purchased in bulk from the farmer’s market.
To make the dressing: Combine all the ingredients in a small bowl.
Pour into a small ziplock bag and refrigerate. 2.2.2825