Les recettes de Lili

Fall Salad with Cranberry Vinaigrette

Total time
20 min
servings
8 servings
Dish type
Starter
Fall Salad with Cranberry Vinaigrette
Contains tree nutsContains milkVegetarianPescatarianPork-freeAlcohol-freeGluten-freeKosher : to verifyHalal : to verify

Prep

15 min

Cook

5 min

Total time

20 min

Ingredients

Ingredients

servings
  • 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. 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. 2

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

  3. 3

    Combine Romaine lettuce, endive, diced pears, walnuts, and Gorgonzola in a large bowl. drizzle and toss with enough dressing to coat.

  4. 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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