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Chocolate Truffle Cookies
Making friends and influencing people can usually be best achieved by sharing a batch of fresh-out-of-the-oven chocolate cookies. Try it and you'll see.
Pear and Cranberry Salad
Prep Time: 20 minutes
Yield: Makes 6 servings
Bring a touch of elegance to the holidays and create a medley of robust flavors. A high quality balsamic vinegar is an indispensable pantry staple.
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:
1.
Combine cranberry sauce, vinegar and oil in small bowl; mix well. (Dressing may be covered and refrigerated up to 2 days before serving.)
2.
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.
Nutritional Information:
| Serving Size: | |
| 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 |
This recipe appears in:
Salads
