Fall Salad with Cranberry Vinaigrette

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

Step: 1

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.

Step: 2

Core and julienne one pear, core and dice the other.

Step: 3

In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.

Step: 4

Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.

Per Serving: 214 calories; protein 6.2g; carbohydrates 16.2g; fat 15.1g; cholesterol 11.2mg; sodium 171.5mg.

Product salad is one of the nicest salads to produce . It is high in body delight and water content . As fruits contain natural sweetness , you must have them for eat in mornings . The sugar in it will give you enough energy for the 24 hours and make body fit with your get sugar producer cravings too.

Salads often get a bad rap for being unpleasant (if they’re feather like and mean) or unhealthy (if they’re not lean and mean). The substantial middle ground is not being talked about , but it’s exactly where you’ll found the good vegetable fruit that may get weight loss.