Rating: 4.21 stars
68 Ratings
  • 5 star values: 32
  • 4 star values: 24
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 1

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

Recipe Summary test

Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

214 calories; protein 6.2g; carbohydrates 16.2g; fat 15.1g; cholesterol 11.2mg; sodium 171.5mg. Full Nutrition
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