Fall Salad With Cranberry Vinaigrette

6
Servings
15-20m
Prep Time
0m
Cook Time
15m
Ready In


"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
OK

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

Related

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We liked this salad a lot - especially the blue cheese/gorgonzolla and walnuts. I used an apple (no pear available)and a combination of iceberg lettuce and arugula. I added some honey to the dressing and it still was amazingly tart.

review by:
(18 Oct 2020)