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Romaine Salad with Macadamia Nuts and Cranberry Vinaigrette

This elegant salad will definitely become a new holiday tradition.
Servings 6
Prep Time

Ingredients

Salad

  • 10 ounce romaine lettuce
  • 1/2 cup grated Mahon cheese
  • 1/3 cup macadamia nuts, lightly toasted, coarsely chopped
  • 6 tbsp Cranberry Vinaigrette

Cranberry Vinaigrette

  • 7 tbsp frozen cranberry juice concentrate, thawed
  • 5 tbsp extra light olive oil or canola oil
  • 2 tbsp Alessi Raspberry Blush White Balsamic Vinegar
  • 2 tbsp Honey
  • 1/2 tsp Salt
  • 1/4 tsp White Pepper
  • 1/2 cup dried cranberries, finely chopped
  • In a small bowl, whisk to blend first 6 ingredients. Stir in cranberries. Refrigerate remaining vinaigrette refrigerated, covered.

Instructions

  1. In large bowl, combine romaine, cheese and macadamia nuts. Drizzle with vinaigrette and toss to coat. Serve on chilled salad plates.