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This dressing can be made the night before; assemble the salad just before serving.

Martha Stewart Living, October 2000

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Credit: Reed Davis

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Servings:
4
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Ingredients

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Directions

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  • In the bowl of a food processor, combine the olive oil, white-wine vinegar, 2 tablespoons dried cranberries, and sugar. Process until the dressing is pink and cranberries are very finely chopped. Season with salt and pepper.

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  • Place the lettuce in a medium bowl, add the dressing, and toss to combine. Garnish with remaining dried cranberries, and serve immediately.

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