Fall Salad with Cranberry Vinaigrette50 Reviews
“This is a great starter for Thanksgiving dinner that is both delicious and festive.” - by Cynthia
Original recipe yields 8 servings
- In 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.
- Core and julienne one pear, core and dice the other.
- In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.
- Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.
Amount Per Serving (8 total)
- 214 cal
- 15.1 g
- 16.2 g
Based on a 2,000 calorie diet
Reviews (50)Rate This Recipe
"This was a great holiday salad. However, I took the suggestion from other reviews and modified the recipe somewhat. I decreased the vinegar to 2 Tbsp and increased the sugar to 2 Tbsp. I used bagged..." See more mixed baby green and spinach and radicchio. Also my local market didn't have gongorzola cheese so I used feta. I tossed some dressing on greens then arranged on plate. I sprinkled nuts, cheese, and fanned pear slices on top. Finally I drizzled additional dressing on top. It got rave reviews from my luncheon guests!"
"This recipe is a good starting point. The cider vinegar is too strong so I switched and put rice vinegar in place of cider vinegar and then added 2 tablespoons of cider vinegar. I increased the su..." See moregar to 2 tablespoons and added 1 teaspoon of fresh lemon juice for zip. I increased the pears so each person got one half a pear. Asian pears also work if you can't find red anjou pears. I added red food coloring for a deeper color red salad dressing. For garnish I used halved cranberries and golden raisins."
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