Post Feast Favorites: Seared Romaine Salad with Cranberry Vinaigrette

Name: Post Feast Favorites: Seared Romaine Salad with Cranberry Vinaigrette
Ingredients: ½ cup whole berry cranberry sauce; 2 tablespoons white balsamic vinegar; 1 teaspoon dijon mustard; 2-3 cloves garlic, chopped; ¾ teaspoon kosher salt; ¼ teaspoon freshly ground pepper; ¼ cup olive oil; 3-6 Romaine heads (depending on size – smaller heads will be two halves per serving, large heads will be one half); Olive oil; Kosher salt; Freshly ground pepper; Sliced green onion tops; Crumbled blue cheese; Roasted shelled pumpkin seeds

m.bridgesmag.com

Dressing:

View full recipe on m.bridgesmag.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at m.bridgesmag.com.

Share this recipe:

Cooking tools:

Blender
Grill pan
Pastry brush
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Stove
Refrigerator
Spatula
Plate

Ingredients

½ cup whole berry cranberry sauce
2 tablespoons white balsamic vinegar
1 teaspoon dijon mustard
2-3 cloves garlic, chopped
¾ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ cup olive oil
3-6 Romaine heads (depending on size – smaller heads will be two halves per serving, large heads will be one half)
Olive oil
Kosher salt
Freshly ground pepper
Sliced green onion tops
Crumbled blue cheese
Roasted shelled pumpkin seeds