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Fall Salad with Cranberry Vinaigrette

Fall Salad with Cranberry Vinaigrette
Fall Salad with Cranberry Vinaigrette is a gluten free and vegetarian side dish. This recipe serves 8. One serving contains 195 calories, 5g of protein, and 14g of fat. Head to the store and pick up anjou pears, kosher salt, walnuts, and a few other things to make it today. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften.
Ingredients you will need
CranberriesCranberries
VinegarVinegar
Equipment you will use
Sauce PanSauce Pan
2
Remove from heat; add olive oil, sugar, salt and pepper.
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Salt And PepperSalt And Pepper
Olive OilOlive Oil
SugarSugar
3
Place in blender and mix until smooth. Refrigerate until chilled.
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BlenderBlender
4
Core and julienne one pear, core and dice the other.
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PearPear
5
In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.
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RomaineRomaine
GorgonzolaGorgonzola
WalnutsWalnuts
EndiveEndive
PearPear
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BowlBowl
6
Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.
Ingredients you will need
WalnutsWalnuts
PearPear
DifficultyHard
Ready In45 m.
Servings8
Health Score66
Gluten FreeVegetarianVery Healthy
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSalad
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