Description
A tangy, crunchy salad from Ray's Boathouse in Seattle.
|
Directions
Divide lettuce onto 4 chilled salad plates and top with dried cranberries, blue cheese crumbles and candied walnuts. Drizzle with raspberry vinaigrette to taste. Serve immediately.
|
|
 |
Ingredients
 1 head butter or Bibb lettuce
1/2 cup dried cranberries
4 oz. blue cheese crumbles
Candied Spiced Walnuts
Raspberry Vinaigrette
|
|