4-6 ounces mesclun (baby letttuce mix)
4 large leaves Belgian endive, optional
1 (8-ounce) can jellied cranberry sauce, chilled
Vinaigrette Dressing


1. Divide mesclun among 4 salad plates. If desired, place an endive leaf at the edge of each. Unmold cranberry sauce, quarter lengthwise, then cut quarters crosswise into 3 wedges.
2. Arrange cranberry wedges in endive leaves if using or on baby lettuces. Drizzle with vinaigrette and serve immediately.
This simple composed salad is a nice starter for an autumn menu.
Salad and Cranberry Sauce
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