Pear and Cranberry Salad
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.
Prep Time 20 minutes
Makes 6 servings
|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|
- 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.
Be sure to use ripe pears. Forelles and Red Bartletts are particularly well suited for use in this salad.
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||29 %|
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