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Fall Salad with Cranberry Vinaigrette Recipe

Recipe by: 106a802496d678ba

"This is a great starter for Thanksgiving dinner that is both delicious and festive."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
  • 2Core and julienne one pear, core and dice the other.
  • 3In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.
  • 4Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.
Ingredients
  • 8 servings
  • 214 cals
  • 1/2 cup cider vinegar
  • 1/4 cup cranberries
  • 1/4 cup olive oil
  • 2 teaspoons white sugar
  • 1/8 teaspoon kosher salt
  • 1 pinch freshly ground black pepper
  • 2 heads romaine lettuce - rinsed, dried, and torn into bite-size pieces
  • 2 medium heads Belgian endive - washed, dried and chopped
  • 2 red Anjou pears
  • 1/2 cup toasted walnuts, chopped
  • 1/2 cup crumbled Gorgonzola cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    214
    11%
  • Fat:
    15.1
    23%
  • Carbs:
    16.2
    5%
  • Protein:
    6.2
    12%
  • Cholesterol:
    11
    4%

Based on a 2,000 calorie diet

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