- cranberry juice—1/3 cup
- milk—one cup
- shredded cheese—about a tablespoon per roll
- grapes—a handful
- bagged salad—one portion (about 2 cups of salad)
- crescent roll dough—two triangles of dough per serving
- optional—tomato slices, herbs
Preheat oven to 350°F (180°C). Roll out the (pre-cut) triangles of dough on a non-stick or sprayed baking sheet. Sprinkle on shredded cheese and, if desired, add tomato slices or tomato sauce and some herbs (garlic, oregano, basil, parsley, etc). Bake for about ten minutes—take it out a couple minute before the box instructions say to, since the dough was kept thin rather than rolled up in a crescent. The dough is lightly browned when done.
Toss bagged salad into a large bowl and add grapes, sliced in two.
Dressing: 1/3 cup of cranberry juice, 2 tablespoons of balsamic vinegar and ¼ cup of olive oil. Throw in a tablespoon of mustard if you have it, and add some salt and pepper. Mix well and serve about 2-3 tablespoons per salad. Keep leftovers covered in the fridge.
— Submitted by Franklynn B., University College London and Yale