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Harvest Crunch Salad w/ Cranberry Port Dressing Recipe

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This recipe for Harvest Crunch Salad w/ Cranberry Port Dressing, by , is from Wasserstrom Associates , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Terra Ascher
Added: Sunday, March 19, 2006


12 c. romaine lettuce, chopped
1 c. sugar sliced almonds
1 tbsp. fresh minced chives
2 ears of corn - grilled
1 c. chopped dates (prepackaged in bag)
1 apple, diced (Gala)
1 c. red seedless grapes, cut in thirds
1 c. grated parmesan cheese

2/3 c. port
3 tbsp. chopped shallots
c. red wine viniger
3 tbsp. sugar
c. dried cranberries (prepackaged in bag)
c. vegetable oil

SALAD: Mix all the ingredients. Side notes: For the sugar sliced almonds - place almonds in fry pan and saute with sugar and a smidge of butter until light brown.

DRESSING: Put the first 5 ingredients into a medium sauce pan and simmer until port is evaportated, about 5-10 minutes. Allow ingredients to cool, then whisk in vegetable oil. REFRIGERATE OVERNITE. Serve the next day.




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