Autumn Salad with Cranberry Vinaigrette
Ingredients Required
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½ cup cider vinegar
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¼ cup fresh cranberries
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¼ cup olive oil
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2 teaspoons white sugar
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⅛ teaspoon kosher salt
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1 pinch freshly ground black pepper
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2 heads romaine lettuce - rinsed, dried, and torn into bite-size pieces
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2 medium heads Belgian endive - washed, dried and chopped
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2 red Anjou pears
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½ cup toasted walnuts, chopped
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½ cup crumbled Gorgonzola cheese
Instructions
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In a saucepan, combine vinegar and cranberries, cooking over medium heat until the cranberries begin to soften. Remove from heat and stir in olive oil, sugar, salt, and pepper. Blend until smooth, then chill in the refrigerator.
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Core and julienne one pear, and core and dice the other pear.
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In a large bowl, toss Romaine lettuce, endive, diced pears, walnuts, and Gorgonzola together. Drizzle with the cranberry vinaigrette and toss to coat evenly.
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Divide the salad among plates and garnish with julienned pear. Optionally, top with extra walnuts for added crunch.
Nutritional Information (per serving)
| 214 | Calories |
| 15g | Fat |
| 16g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 214 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 3g | 17% |
| Cholesterol 11mg | 4% |
| Sodium 172mg | 7% |
| Total Carbohydrate 16g | 6% |
| Dietary Fiber 8g | 28% |
| Total Sugars 7g | |
| Protein 6g | 12% |
| Vitamin C 31mg | 34% |
| Calcium 164mg | 13% |
| Iron 2mg | 13% |
| Potassium 707mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5