Pear, Walnut, and Blue Cheese Salad with Cranberry Vinaigrette

Pear, Walnut, and Blue Cheese Salad with Cranberry Vinaigrette Recipe
Randy Mayor; Lydia DeGaris-Pursell
Cranberry sauce, the base for the vinaigrette, lends a holiday flavor to this super tasty salad. You can make and refrigerate the dressing up to a week ahead.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 148
Caloriesfromfat 38 %
Fat 6.3 g
Satfat 1.8 g
Monofat 2.5 g
Polyfat 1.5 g
Protein 2.7 g
Carbohydrate 22.3 g
Fiber 2.4 g
Cholesterol 5 mg
Iron 0.4 mg
Sodium 205 mg
Calcium 60 mg


1/2 cup canned whole-berry cranberry sauce
1/4 cup fresh orange juice (about 1 orange)
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon sugar
1 teaspoon minced peeled fresh ginger
1/4 teaspoon salt
18 Bibb lettuce leaves (about 2 heads)
2 cups sliced peeled pear (about 2 pears)
2 tablespoons fresh orange juice
1 cup (1/8-inch-thick) slices red onion, separated into rings
1/3 cup (2 ounces) crumbled blue cheese
2 tablespoons coarsely chopped walnuts, toasted


To prepare the vinaigrette, place the first 7 ingredients in a medium bowl; stir well with a whisk.

To prepare the salad, divide the lettuce leaves evenly among 6 salad plates. Toss pear with 2 tablespoons orange juice. Divide pear and onion evenly among leaves. Top each serving with about 1 tablespoon cheese and 1 teaspoon walnuts. Drizzle each serving with about 2 1/2 tablespoons vinaigrette.

December 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note