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.

Recipe by Cooking Light December 2001


Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

148 calories; calories from fat 38%; fat 6.3g; saturated fat 1.8g; mono fat 2.5g; poly fat 1.5g; protein 2.7g; carbohydrates 22.3g; fiber 2.4g; cholesterol 5mg; iron 0.4mg; sodium 205mg; calcium 60mg.