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    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.


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

    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.

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    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,
    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”