Fall Salad with Cranberry Vinaigrette
- Total time
- 20 min
- servings
- 8 servings
- Dish type
- Starter
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Prep
15 min
Cook
5 min
Total time
20 min
Ingredients
Ingredients
- 0,5 tasse cider vinegar
- 0,25 tasse cranberries
- 0,25 tasse olive oil
- 2 c. à café white sugar
- 0,13 c. à café 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
- 0,5 tasse toasted walnuts, chopped
- 0,5 tasse crumbled Gorgonzola cheese
Method
- 1
Combine vinegar and cranberries in a saucepan; 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
Combine Romaine lettuce, endive, diced pears, walnuts, and Gorgonzola in a large bowl. drizzle and toss with enough dressing to coat.
- 4
Divide among salad plates and garnish with julienned pear. Top with additional walnuts if you like.
Nutrition
- calories
- 214 kcal
- fatContent
- 15 g
- fiberContent
- 8 g
- sugarContent
- 7 g
- sodiumContent
- 172 mg
- proteinContent
- 6 g
- cholesterolContent
- 11 mg
- carbohydrateContent
- 16 g
- saturatedFatContent
- 3 g
- unsaturatedFatContent
- 0 g
Indicative values from the source, for the original recipe.
Source : allrecipes
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