Transform this salad into an entrée by adding grilled salmon or chicken.
1/3 cup sweetened dried cranberries
3 tablespoons balsamic vinegar
2 tablespoons fat-free, less-sodium chicken broth
2 teaspoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil
1 2 cups mixed salad greens
1/2 cup sweetened dried cranberries
2 Bartlett pears, cored and sliced
1/3 cup chopped pecans, toasted
How to Make It
Place 1/3 cup cranberries in a small bowl; cover with warm water. Let stand 10 minutes or until cranberries plump; drain well.
Place plump cranberries and next 6 ingredients in a food processor; process until smooth. With processor on, slowly add oil through food chute; process until blended.
Divide salad greens evenly among 6 plates. Sprinkle 1/2 cup dried cranberries evenly over salads; top evenly with pear slices and pecans. Drizzle 1 1/2 tablespoons dressing over each salad. Serve immediately.
Oxmoor House Healthy Eating Collection
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