Fall Salad With Cranberry Vinaigrette
Recipe: #35785
September 28, 2020
Categories: Salads, Cranberry, Pear, Lettuce, New England, Thanksgiving, Gluten-Free, No Eggs, Vegan, Vegetarian, Kosher Dairy, more
"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 is 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
Step by Step Method
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
No special items needed.
1 Reviews
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