Reviewed: Oct. 31, 2009

Great salad recipe, but I agree with the others that a milder vinegar is needed. I used 3 TBS of vinegar to a 1/2 cup of fresh cranberries. I added the rest of the ingredients and, wow, it was overpowerlying tart. So, I added an additional 3 TBS of sugar and some honey. I can always add a little more vinegar if it settles into being too sweet. I did use EVO, but I would use a milder oil next time. EVO was kind of strong.

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Ootbread

Cooking Level: Beginning

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Reviewed: Oct. 18, 2009

I made this recipe for a family lunch gathering and everyone enjoyed it a lot. I took advice of others and used rice vinegar in place of cider vinegar. It was still a little to tart so I added 1 tsp of honey and that did the trick. I will surely make this again.

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Trash Cooker

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2009

VERY VERY GOOD! My husband just kept raving how this salad was the best part of the meal! I'll be making again at Christmas later this year!

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jjreid95

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

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Reviewed: Aug. 17, 2009

very tasty vinaigrette which is why I pulled this recipe off in the first place. lots of compliments from our dinner guests. thanks for the share!

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LRB

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Reviewed: Nov. 11, 2008

This is now the traditional salad we have every year in our home for Thanksgiving. Wonderful!

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Tanya Varga

Cooking Level: Expert

Home Town: Brainerd, Minnesota, USA

Living In: Evergreen, Colorado, USA

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Reviewed: Nov. 10, 2008

Wonderful! I used rice vinegar as other reviewers suggested it was milder. I used Mariani brand sweetened dried cranberries and increased the amount some, I also added a some syrup from canned lite pears, although I was sure to use fresh pears for the salad. I used a mix of spring greens, romaine and spinach. This got rave reviews!

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Sharon H

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Reviewed: Nov. 9, 2008

LOVED IT!! I made this salad for a lunch with friends and they RAVED about it! I didn't use the Anjou pears, but opted for some fresh Bartlet pears from my backyard. The dressing really made it - tart, yet sweet...orignal and very festive with it's bright red color. GREAT submission - thanks!

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danielle1970

Cooking Level: Expert

Living In: Evans, Georgia, USA

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Reviewed: Oct. 28, 2008

The dressing was too tart for me. I drizzled just a little on the salad and it overpowered everything. The salad itself was good.

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cindy baker

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: Dracut, Massachusetts, USA

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Reviewed: May 2, 2008

Not fond of this

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MRSDAWG1

Cooking Level: Expert

Home Town: Fremont, Nebraska, USA

Living In: Waco, Texas, USA

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Reviewed: Dec. 17, 2007

I did without the endives, because they were not any at the store. On the other hand I made a dobble portion Cranberry Vinaigrette, so I have some in the days to come. This is an easy recipe that looks and tastes magnificant. I like the tastes of bluecheese, pear, and cranberry vinaigrette together. Excellent! Louise.

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Louise

Cooking Level: Intermediate

Home Town: Taasinge, Syddanmark, Denmark

Living In: Nuuk, Kitaa, Greenland

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Reviewed: Dec. 15, 2006

I did not do it exactly as directed. I read the reviews and used rice vinegar. Also, I used just an organic mix of lettuces. I unfortunately bought four bad red pears so I had to use the green pears that I had on hand. I candied the walnuts and had to use feta cheese. However, it was absolutely delicious, and I don't eat feta and I loved it. It got wonderful reviews when I served it on Thanksgiving and I am making it again today for another gathering.

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Brenda M.

Cooking Level: Intermediate

Home Town: Imlay City, Michigan, USA

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Reviewed: Dec. 3, 2006

Not a fan. I love cranberries and vinagrettes, but the dressing came out the color and consistancy of pepto bismal and was extremely tart. I ended up throwing it away.

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Sadie

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2006

very good! i loved the strong flavor of the cheese in it. however i would probably do 1/2 cup of cranberries.

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Heidi

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Reviewed: Apr. 8, 2006

I made this for a dinner party and everyone enjoyed it. Despite being a salad it is very hearty and delicious! Like others mentioned, it called for a bit too much vinegar so I think next time I'll cut it in half. I didn't think the endives were necessary either (especially since they're such a specialty item) so if you can't find them at the grocery store, don't sweat it.

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claudinhull

Cooking Level: Intermediate

Home Town: Germantown, Maryland, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Dec. 30, 2005

I used canned cranberries and omitted the sugar. I substituted lime juice for the vinegar. It was delicious!

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Sara

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Reviewed: Dec. 3, 2005

Used baby spinach instead of the lettuce mixture. I have also used this with bagged spring mix. I like the spinach better and will be serving this next week for a party. I did cut back a tad on the vinegar.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Dec. 3, 2005

the cranberry vinaigreet was extremely vinegar-y. will reduce the amount of vinegar the next time.

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milkmommy

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Reviewed: Nov. 25, 2005

This was great. Although I substituted the Endive with Green Leaf lettuce, and when prepared I thought it needed a little more dressing. Since I hadn't made extra of the cranberry vinaigrette, I used a little bit of store bought raspberry pecan dressing. I also used some pecans in the salad along with the walnuts. Everyone raved about it.

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EHYDE1

Cooking Level: Intermediate

Home Town: Norwood, Massachusetts, USA

Living In: Stoughton, Massachusetts, USA

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Reviewed: Nov. 25, 2005

Love this salad with fall foods!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 9, 2005

I completely agree with those who (when using dried cranberries) eliminated the sugar. I also highly recommend using rice wine vinegar - I've made it twice, and the second (with the aforementioned vinegar) was far superior.

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daikaisho

Cooking Level: Expert

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Fall Salad with Cranberry Vinaigrette

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