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Pear, Walnut, and Blue Cheese Salad with Cranberry Vinaigrette

Randy Mayor; Lydia DeGaris-Pursell
Yield 6 servings
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.

Ingredients

  • Vinaigrette:
  • 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
  • Salad:
  • 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

Nutrition 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

How to Make It

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

  2. 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.