Recipe courtesy of Rachael Ray

Fennel and Red Onion Salad with Cran-Balsamic Dressing

Name: Fennel and Red Onion Salad with Cran-Balsamic Dressing
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Ingredients: 1/4 cup whole berry cranberry sauce; 2 tablespoons aged balsamic vinegar; 1/4 cup extra-virgin olive oil; Salt and freshly ground black pepper; 1 bulb fennel, thinly sliced by hand or with mandoline; 1 small red onion, thinly sliced by hand or with mandoline; 1 large or 2 small hearts of romaine, chopped

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Level: Easy
Total: 10 min

Prep: 10 min

Yield: 4 servings

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Ingredients

1/4 cup whole berry cranberry sauce

2 tablespoons aged balsamic vinegar

1/4 cup extra-virgin olive oil

Salt and freshly ground black pepper

1 bulb fennel, thinly sliced by hand or with mandoline

1 small red onion, thinly sliced by hand or with mandoline

1 large or 2 small hearts of romaine, chopped

Directions

In a medium bowl, combine cranberry sauce and vinegar, whisk in olive oil and season with salt and pepper. Add the fennel, onion and romaine, and toss to coat.