| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Belgian | December 19 | 1 | Servings |
INGREDIENTS
| 1 | c | Tawny Port |
| 1/3 | c | Packed thinly sliced |
| shallots | ||
| 1 | c | Fresh cranberries |
| 1/3 | c | Safflower oil |
| 3 | T | Raspberry vinegar or red |
| wine vinegar | ||
| 8 | c | Assorted greens, such as |
| escarole | ||
| red leaf lettuce | ||
| andBelgian endive | ||
| torn | ||
| 2/3 | c | Crumbled Stilton cheese |
| 1/4 | c | Crumbled pistachios |
INSTRUCTIONS
Combine Port and shallots in heavy small saucepan. Boil until liquid is reduced to 2 tablespoons, about 10 minutes. Add cranberries, oil and vinegar. Boil 3 minutes. Season vinaigrette with salt and pepper. Let cool slightly. Combine greens in large bowl. Pour vinaigrette over greens and toss. Sprinkle with cheese and nuts. Toss lightly and serve warm. Serves 6. Bon Appetit December 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3346
Calories From Fat: 744
Total Fat: 84g
Cholesterol: 0mg
Sodium: 234.4mg
Potassium: 4206.1mg
Carbohydrates: 635.5g
Fiber: 72.9g
Sugar: 63.8g
Protein: 28.4g