Pear, Walnut, and Blue Cheese Salad with Cranberry Vinaigrette

(from shawn’s recipe box)

Source: Cooking Light, DECEMBER 2001

Serves 6 people

Categories: Salads

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

Directions

  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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