Fennel and Red Onion Salad with Cran-Balsamic Dressing

Enjoy the fall flavors of this tangy salad, perfect as a Thanksgiving side dish!  It’s great the next day too, as the fennel and red onion are hearty enough to stand up to the dressing.


  • 1/4 cup whole berry cranberry sauce
  • 2 tablespoons aged balsamic vinegar
  • 1/4 cup extra virgin olive oil (EVOO)
  • 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


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

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