FALL SALAD WITH CRANBERRY VINAIGRETTE

Fall Salad with Cranberry Vinaigrette image

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

Provided by Cynthia

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Yield 8

Number Of Ingredients 11

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Ingredients

½ cup cider vinegar
¼ cup cranberries
¼ cup olive oil
2 teaspoons white sugar
⅛ 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

Steps:

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.
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 : Calories 214.2 calories, Carbohydrate 16.2 g, Cholesterol 11.2 mg, Fat 15.1 g, Fiber 7.7 g, Protein 6.2 g, SaturatedFat 3.4 g, Sodium 171.5 mg, Sugar 6.8 g