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The Boston Globe

Food & dining

Seasonal Recipes

Recipe for salad greens with blue cheese, walnuts, and cranberries

Styling by Sheryl Julian and Valerie Ryan; Aram Boghosian for The Boston Globe

Serves 8

The rice vinegar dressing here is tossed with several kinds of greens, walnuts, cranberries, and crumbled blue cheese. Dress the salad right before you serve it so the greens stay crisp.

DRESSING

¼cup sweetened
rice vinegar
1teaspoon orange
liqueur such as Grand Marnier
½teaspoon lemon juice
Salt and pepper,
to taste
1tablespoon olive oil

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1. In a bowl, whisk together vinegar, liqueur, lemon juice, salt, and pepper.

2. Add the olive oil in a slow stream, whisking constantly. Taste for seasoning and add more salt and pepper, if you like.

SALAD

½cup walnut halves, coarsely chopped
½head red leaf or leaf
lettuce, cored and
torn up
1romaine heart, cored and torn up
1head frisee, torn up
5ounces mixed baby greens or mesclun
½cup dried cranberries
½cup blue cheese,
crumbled
Salt and pepper,
to taste

1. In a skillet, toast the walnuts, shaking the pan constantly, for 8 to 10 minutes, or until fragrant; set aside to cool.

2. In a serving bowl, combine the leaf lettuce, romaine,
frisee, and baby greens or
mesclun. Add the walnuts, cranberries, and dressing.
Toss well. Top with blue cheese. Taste for seasoning and add more salt and pepper, if you like.  Valerie Ryan. Adapted from “Santa Fe
Kitchens: Delicious Recipes From the Southwest”

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