Fall Salad With Cranberry Vinaigrette
6
Servings
Servings
15-20m PT15-20M
Prep Time
Prep Time
0m PT0M
Cook Time
Cook Time
15m
Ready In
Ready In
Recipe: #35785
September 28, 2020
"I've had this in my stash of recipe clippings for the past 20+ years. Love finding these old gems. This comes from the "Country View Restaurant" in New Hampshire, U.S."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (725.1 g)
- Calories 404.2
- Total Fat - 27 g
- Saturated Fat - 4.6 g
- Cholesterol - 7.9 mg
- Sodium - 253.2 mg
- Total Carbohydrate - 34.6 g
- Dietary Fiber - 12.9 g
- Sugars - 19.7 g
- Protein - 12.6 g
- Calcium - 301.9 mg
- Iron - 4.8 mg
- Vitamin C - 23.7 mg
- Thiamin - 0.4 mg
FOR THE VINAIGRETTE
Step 1
Cook cranberries and vinegars to soften berries. Add olive oil, sugar, salt, and blend, adjust sweetness with white sugar. You can make this ahead and store in the refrigerator.
FOR THE SALAD
Step 2
Tear and arrange romaine and endive. Garnish with the julienned pears, walnuts, and Gorgonzola. Drizzle with the chilled dressing over each salad.
Tips & Variations
No special items needed.
Tags :
Salads
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