Shelly's Recipe

Dried Cranberries and Pecan Salad with Red Raspberry Vinaigrette

Category: Salad

This dressing makes 8 cups and can be refrigerated up to 1 week.

4 cups oil
1 cup light corn syrup
3/4 cup red wine vinegar
3/4 cup sugar
12 ozs. frozen red raspberry concentrate, thawed
12 ozs. frozen red raspberries, thawed
1 1/2 tsp. salt
1 tsp. lemon zest
1 tblsp. fresh lemon juice

Prepare the dressing by combining all the dressing ingred. in a blender. Whirl and refrigerate.

Salad:
Romaine
Endive
1 cup coarsely chopped pecans
1 cup dried cranberries

Clean and hand tear the lettuces. Toss with the dressing and nuts and cranberries.