Recipe: Martha's Vineyard Salad and Green Salad with Cranberry Vinaigrette Dressing

MARTHA'S VINEYARD SALAD
Board: What's For Dinner? at Recipelink.com
From: Marguerite, Michigan 11-12-2001

House Salad for Chuck Muer Restaurants
(Famous Restaurant chain in Michigan and Florida)

FOR THE RASPBERRY VINEGAR:
1 cup red wine vinegar
1 cup white wine vinegar
1/2 cup raspberries
FOR THE DRESSING:
1/2 cup olive oil
1/2 cup vegetable oil
1/2 cup real maple syrup
2 tbsp dijon mustard
2 tbsp dried tarragon
dash of salt
FOR THE SALAD:
1 head bibb lettuce
1/2 head red leaf lettuce
12 rings red onion
1/4 cup crumbled blue cheese
3 tbsp toasted pine nuts

TO PREPARE THE RASPBERRY VINEGAR:
Combine red/white vinegars and raspberries. Cover and let sit 48 hours - strain and store at room temperature (you can just purchase raspberry vinegar, I have done this in the past)

TO PREPARE THE DRESSING:
Whisk 1/2 cup of the raspberry vinegar, oils, maple syrup, mustard, tarragon and salt together.

TO PREPARE THE SALAD:
Tear leaves by hand and toss in a large bowl with 3/4 cup of the dressing.

Divide on 6 plates and top with onions, blue cheese and pine nuts.

---

GREEN SALAD WITH
CRANBERRY VINAIGRETTE DRESSING
Source: Lawrence-Journal World; Lawrence, KS
Servings: 4

FOR THE DRESSING:
1 1/2 tablespoons red wine vinegar
2 tablespoons and 2 teaspoons olive oil
2 tablespoons fresh cranberries
1 1/2 teaspoons prepared Dijon-style mustard
1/4 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon water
FOR THE SALAD:
1/2 cup sliced almonds, toasted
1/4 red onion, thinly sliced
2 ounces crumbled blue cheese
1/2 pound mixed salad greens

In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper and water and process until smooth.

In a large bowl, toss the almonds, onion, cheese and greens with the dressing until evenly coated.

Hi Lisa,

I hope one of these recipes is the one you're looking for.

Happy Cooking!

Betsy at Recipelink.com