Ingredients

1 1/2 pounds red onions, thinly sliced

1 1/2 cups distilled white vinegar

1 1/2 cups water

3/4 cup sugar

1 teaspoon salt

• 12 ounces blue cheese, crumbled into 1/4-inch pieces
• 1 1/2 cups olive oil
• 2 1/4 pounds Belgian endive, thinly sliced (about 8 cups)
• 3/4 cup fresh lemon juice
• 12 bunches fresh arugula, torn into small pieces (about 12 cups)
• 1 cup dried cranberries

Description

It's Best To Divide This Salad Between Two Bowls; Put One On The Buffet Table, And Keep The Other Refrigerated Until You Need It Later In The...

View Full Recipe