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1 cup fresh or frozen raspberries
1/3 cup red wine vinegar
1/4 cup sugar
1 cup vegetable oil
1/2 cup water
1 cup sugar
1 cup chopped walnuts
8 romaine hearts, washed and chopped into 1/2-inch pieces
1 cup crumbled blue cheese
1 cup sweetened dried cranberries
For vinaigrette: In a food processor, blend raspberries, vinegar and sugar until smooth. Drizzle in oil and blend until smooth.
For candied walnuts: Place water and sugar in a small frying pan. Bring to a boil and stir in walnuts. Let simmer over medium heat, stirring occasionally, until water evaporates and nuts are coated with sugar. Be sure to stir often at the end of the cooking time. Let walnuts cool before placing on salad.
To serve: Place chopped lettuce, candied walnuts, blue cheese and dried cranberries in a large mixing bowl and toss with raspberry vinaigrette.