Fennel and Red Onion Salad with Cran-Balsamic Dressing

• 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

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

whole berry, aged balsamic vinegar, extravirgin olive oil, salt, fennel, red onion, hearts of romaine

Taken from www.foodnetwork.com/recipes/rachael-ray/fennel-and-red-onion-salad-with-cran-balsamic-dressing-recipe.html (may not work)