Cranberry, Pecan, and Pear Salad

Transform this salad into an entrée by adding grilled salmon or chicken.

Yield: 6 servings
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 240
  • Fat: 14.4g
  • Saturated fat: 1.7g
  • Protein: 2.8g
  • Carbohydrate: 29.3g
  • Cholesterol: 0mg
  • Iron: 1.9mg
  • Sodium: 162mg
  • Calories from fat: 54%
  • Fiber: 5.7g
  • Calcium: 75mg

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

Preparation

  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.
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