Tuesday, October 2, 2007

Pear Salad

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

Equivilent of two heads of lettuce (romaine, spinach, whatever!)
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
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.

Add a chicken breast to make it a meal!!!

6 servings

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