Fall Salad with Cranberry Vinaigrette

4.2
(69)

This is a great starter for Thanksgiving dinner that is both delicious and festive.

2
2
Servings:
8
Yield:
8 servings

Ingredients

  • ½ cup cider vinegar

  • ¼ cup cranberries

  • ¼ cup olive oil

  • 2 teaspoons white sugar

  • 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

  • ½ cup toasted walnuts, chopped

  • ½ cup crumbled Gorgonzola cheese

Directions

  1. 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.

  2. Core and julienne one pear, core and dice the other.

  3. In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.

  4. Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.

Nutrition Facts (per serving)

214 Calories
15g Fat
16g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 214
% Daily Value *
Total Fat 15g 19%
Saturated Fat 3g 17%
Cholesterol 11mg 4%
Sodium 172mg 7%
Total Carbohydrate 16g 6%
Dietary Fiber 8g 28%
Total Sugars 7g
Protein 6g
Vitamin C 31mg 154%
Calcium 164mg 13%
Iron 2mg 13%
Potassium 707mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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