INGREDIENTS
1/2
cup canned whole berry cranberry sauce
2
tablespoons balsamic vinegar
1
tablespoon olive or canola oil
12
cups (9 ounces) packed assorted bitter or gourmet salad greens
6
small or 4 large pears (about 1-3/4 pounds)
2
ounces blue or Gorgonzola cheese, crumbled
Black pepper
PREPARATION:
- Combine cranberry sauce, vinegar and oil in small bowl; mix well. (Dressing may be covered and refrigerated up to 2 days before serving.)
- Arrange greens on six serving plates. Cut pears lengthwise into 1/2-inch-thick slices; cut core and seeds from each slice. Arrange pears attractively over greens. Drizzle cranberry dressing over pears and greens; sprinkle with cheese. Sprinkle with pepper to taste.
Cook's Notes
Be sure to use ripe pears. Forelles and Red Bartletts are particularly well suited for use in this salad.
This recipe appears in:
Salads
NUTRITIONAL INFORMATION:
Protein
4 g
Fiber
2 g
Carbohydrate
26 g
Cholesterol
7 mg
Saturated Fat
2 g
Total Fat
6 g
Calories from Fat
29 %
Calories
161
Sodium
165 mg
DIETARY EXCHANGE:
Fat
1
Fruit
2
