From the Kitchen of Joan Craig
Vinaigrette:
� c. canned whole-berry cranberry sauce
� c. fresh orange juice (about 1 orange)
1 T. olive oil
2 T. balsamic vinegar
1 tsp. sugar
� tsp. salt
Salad:
18 Bibb lettuce leaves (about 2 heads)
2 c. sliced peeled pear (about 2 pears)
2 T. fresh orange juice
1 c. (? inch thick) slices red onion, separated into rings
? c. (2 oz.) crumbled blue cheese
2 T. coarsely chopped walnuts, toasted
To prepare the vinaigrette, place all the vinaigrette ingredients in a medium bowl; stir well with a whisk.
To prepare the salad, divide the lettuce leaves evenly among 6 salad plates. Toss pear with 2 T. orange juice. Divide pear and onion evenly among leaves. Top each serving with about 1 T. cheese and 1 tsp. walnuts. Drizzle each serving with about 2� T. vinaigrette. Serves: 6
Recipe Note: I substitute with Romaine lettuce and also sometimes add dried cranberries. I also like to use Asian pears. For large parties, I double the recipe and toss it up in a large bowl. This is a great salad to serve at Thanksgiving or Christmas.