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Bittersweet Salad With Cranberry Vinaigrette Recipe

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This recipe for Bittersweet Salad With Cranberry Vinaigrette, by , is from Klick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Lind
Added: Tuesday, April 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cranberry Vinaigrette
1/2 c.extra-virgin olive oil
3 tbsp. cider or white wine vinegar
2 tsp. sugar
1/4 c. dried cranberries (Craisins)
1 tsp. salt
1/4 tsp pepper

Salad
8 c. mixed field greens, rinsed
2 to 3 firm but ripe Bartlett pears,cored and thinly sliced. (about 4 cups)
3 tbsp. fresh lemon juice
2 c. peeled and shredded or thinly sliced turnips
1/4 c. dried cranberries (Craisins)
1/4 c. crumbled goat cheese or blue cheese

Directions:
Directions:
Vinaigrette
Combine the vinaigrette ingredients in a b lender or food processor. Whirl until the cranberries are finely minced and suspended in the dressing. Set aside.

Salad
Tear the salad greens into bite-sized pieces and arrange on individual plates or on a large platter. Toss the pear slices and lemon juice together in a bowl to evenly coat the pears and prevent discoloration. Arrange them on the greens. Top with the turnip slices and sprinkle on the cranberries. Finish with the crumbled cheese. Shake or stir the vinaigrette. Drizzle in evenly over the salad just before serving. I sometimes put everything but the cheese in a salad bowl and toss with the vinaigrette and put the cheese on top. Be sure the vinaigrette is thoroughly mixed.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
The first time I had craisins in a lettuce salad I thought it was strange. Now I always add them if I have them and I usually do. This is the only dish that I will eat turnips in.

 

 

 

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