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Cranberry, Pecan, and Pear Salad

Prep time 8 mins
Cook time 5 mins
Other time 10 mins
Yield 6 servings
Transform this salad into an entrée by adding grilled salmon or chicken.

Ingredients

  • 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

Nutrition Information

  • calories 240
  • fat 14.4 g
  • satfat 1.7 g
  • protein 2.8 g
  • carbohydrate 29.3 g
  • cholesterol 0 mg
  • iron 1.9 mg
  • sodium 162 mg
  • caloriesfromfat 54 %
  • fiber 5.7 g
  • calcium 75 mg

How to Make It

  1. Place 1/3 cup cranberries in a small bowl; cover with warm water. Let stand 10 minutes or until cranberries plump; drain well.

  2. 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.

  3. 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