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Romaine Salad with Macadamia Nuts and Cranberry Vinaigrette
This elegant salad will definitely become a new holiday tradition.
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
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In a small bowl, whisk to blend first 6 ingredients. Stir in cranberries. Refrigerate remaining vinaigrette refrigerated, covered.
-
In large bowl, combine romaine, cheese and macadamia nuts. Drizzle with vinaigrette and toss to coat. Serve on chilled salad plates.