Pear, Walnut, and Blue Cheese Salad with Cranberry Vinaigrette Recipe Print Page

Options

Format:

Full Page
3 x 5 card
4 x 6 card

Include:

Nutritional Info
Advertisement
Grocery Deals

See more

Salad Recipes

Photo by: Randy Mayor; Lydia DeGaris-Pursell

Pear, Walnut, and Blue Cheese Salad with Cranberry Vinaigrette

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.

Cooking Light DECEMBER 2001

Yield: 6 servings

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

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.

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

Search for Recipes by Nutrition Data

Go to full version of

Pear, Walnut, and Blue Cheese Salad with Cranberry Vinaigrette recipe