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Green Salad with Cranberry Vinaigrette
December 24, 2004

I keep meaning to write a review and after I have had people ask to take leftovers home and being asked to bring to our family's Christmas Eve dinner the time has come! Here is what I did to change the recipe up: I added 2 TBS of sugar to the dressing, substituted Feta for the blue cheese, added 1/2 cup of Craisins to the salad greens. I prefer it with toasted almonds, hubby prefers it with pecans. The last time I made this we had 9 eating and this still made plenty. This tastes like something you would get out at a nice restaurant. The color of the dressing is a very pretty pink and it is especially lovely during Thanksgiving, Christmas and Valentine's dinners. **Update. My store was out of cranberries so I subbed raspberries and had to add a bit more sugar but was still yummy! Thanks.

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