By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 4 Servings

Ingredients:

• Salad:
• 1 head romaine lettuce, chopped into bite-sized pieces
• 1/2 red onion, thinly sliced
• 1/2 cucumber, peel on, sliced into thin rounds
• 1 small tomato, cut into wedges
• 1/4 cup corn flakes, coarsely crushed and set aside
• Vinaigrette:
• 1/4 cup cranberry concentrate
• 1/2 cup light oil
• 1/3 cup vinegar
• 2 tablespoons honey or sugar

Directions:

• Salad:
• Rinse romaine lettuce and pat dry.
• Place into a large salad bowl, and add onion, cucumber, and tomatoes.
• Toss with vinaigrette, and garnish with cornflakes.
• Vinaigrette:
• Whisk together vinegar, cranberry concentrate, and honey or sugar in a bowl.
• Lightly drizzle oil into the vinegar mixture in a thin stream, whisking constantly until well blended.
• Season with salt and pepper to taste.