Pear, Walnut, and Blue Cheese Salad with Cranberry Vinaigrette

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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 148
  • Calories from fat: 38%
  • Fat: 6.3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.5g
  • Protein: 2.7g
  • Carbohydrate: 22.3g
  • Fiber: 2.4g
  • Cholesterol: 5mg
  • Iron: 0.4mg
  • Sodium: 205mg
  • Calcium: 60mg

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

Preparation

  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.
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