1. Soad the cranberries overnight in the port.
2. In a large mixing bowl, add the oil, water, venegar, tabasco and cinnamon and whisk until emulsified.
3. Add the lettuces and toss. Season with salt and pepper.
4. Separate the greens onto four plates and garnish each salad with crumbled cheese, cranberries and almonds.
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|Serving Size: 1 Serving (259g)|
|Recipe Makes: 4|
|Calories from Fat: 166 (65%)|
|Amt Per Serving||% DV|
|Total Fat 18.5g||25 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 4g|
|Cholesterol 10.6mg||3 %|
|Sodium 298.8mg||10 %|
|Potassium 503.1mg||13 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 9g|
|Protein 8.4g||12 %|
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Calories per serving: 255
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