Cranberry, Pecan, and Pear Salad

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.