Wisconsin Chopped Salad with Cranberry Vinaigrette
Wisconsin Chopped Salad with Cranberry Vinaigrette Print Recipe
Main Ingredient: Vegetables
Yield: 4-6 servings
Recipe courtesy of Melissa Routzahn, Finalist in the 2015 Black Creek® “Everything's Better with Cheddar” recipe contest
Prep Time: 15 minutes Cook time: 5 minutes American - Traditional Salads
Cranberry Vinaigrette
  • 1/2 c. fresh cranberries, whole
  • 1/4 c. balsamic vinegar
  • 1/4 c. olive oil
  • 2 tablespoons sugar
  • 1 tsp. Dijon mustard
  • 1 clove garlic
  • 1/4 tsp. dried thyme
  • 1/4 tsp. salt
  • 1/4 tsp. fresh ground pepper
  • 3 hearts of romaine lettuce, chopped
  • 1/2 English (seedless) cucumber, diced
  • 1/2 small red onion, chopped
  • 2 cups small pasta (such as ditalini or elbow macaroni), cooked and cooled
  • 8 ounces sharp Cheddar cheese, chopped into 1/4-inch pieces
  • 4 ounces summer sausage, chopped into 1/4-inch pieces

Place all ingredients in a blender or food processor and process until smooth.


In a large bowl, combine all salad ingredients. Add vinaigrette and toss until coated.