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.
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
How to Make It
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.
I love this salad and have been making it for years. I love it for Thanksgiving. It is so light and refreshing: the perfect savory/sweet balance. I often use Romaine lettuce because Bibb is so expensive. (we leave the Blue Cheese on the side)
Glad to have the left over dressing, really good! I let people choose between blue cheese and crumbled feta (teen does not care for blue cheese) and sprinkle with the nuts to taste. Definitely a keeper. I liked the butter leaf lettuce but really any lettuce would work.
A friend brought this salad to our every Friday Night Pizza dinner last night. It was so good that I looked up the recipe to make myself. I love the idea of serving this around the winter holidays. I agree, there is more dressing than you need.
Absolutely loved the combination of cranberry and ginger in the vinaigrette. I'm not even normally a red onion fan, but they worked great in this salad with the combination of tender pear, salty blue cheese, and toasty walnuts. Very Christmas-y.
This was terrific! I made it for my family, and everybody loved it! I didn't have any walnuts though, so I used pecans, and I used a honeyed goat cheese instead of blue cheese. It would probably also have been good with blue cheese and walnuts, but I just didn't have them in the house. Fantastic salad, I will definitely make it again.
I tripled this recipe (AND the dressing) and found that it was FAR too much dressing, which was tasty and got good reviews from dinner attendees. Thankfully, I saved the dressing and used it later in the week. So I would recommend doubling the dressing if/when tripling the salad content.
This salad has became part of my annual Christmas Eve dinner since I first used it from the Dec 2001 Cooking Light issue. I make it exactly as the recipe reads and everyone always loves it. I serve it with Seafood Pie, Rice Pilaf and Green Beans with Crushed Walnuts (also from the Dec 01 issue). I recommend buying the pears in advance so they have a chance to often a bit.
OK, I had my doubts despite the high ratings b/c I really don't like sweet salads. We had this for Thanksgiving dinner & it was really, really good. A bright, fresh tasting salad that looked festive with the dressing, and was not sweet.
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