Pear And Apple Salad With Cranberry Vinaigrette

Recipe Ingredients

1/2 cup	118ml	Rice vinegar
1/2 cup	118ml	Cranberry juice
1/4 cup	23g / 0.8oz	Minced dried cranberries
1 tablespoon	15ml	Minced shallot
2 teaspoons	10ml	Sugar
1/2 teaspoon	2.5ml	Chopped fresh rosemary
2 teaspoons	10ml	Olive oil
		Salt - to taste
		Freshly-cracked black pepper - to taste
1		Pear
1		Apple
1		Lemon - cut in half
1		Endive - sliced crosswise
5 cups	550g / 19oz	Mixed salad greens
1/4 cup	36g / 1.3oz	Toasted walnuts - coarsely chopped

Recipe Instructions

Combine the rice vinegar, cranberry juice, cranberries, shallot, sugar, rosemary, olive oil and salt and pepper to taste. Let the dressing stand for the flavors to meld.

Meanwhile, cut the pear into quarters then core and slice. Place the slices in a shallow dish filled with water and the juice of half a lemon; the liquid should cover the fruit. Cut the apple into quarters, core and slice. Place the slices in a shallow dish with water and the juice of the remaining lemon half to cover.

Just before serving, drain the pears and apples. Toss together in a large bowl with the endive and salad greens. Arrange the salad on a platter and sprinkle with the toasted walnuts. Serve the dressing alongside.

This recipe yields 4 servings.

Each serving: 250 calories; 1,143 mg sodium; 0 cholesterol; 7 grams fat; 1 gram saturated fat; 46 grams carbohydrates; 2 grams protein; 5.99 grams fiber.

Source:
The Los Angeles Times, 09-25-2002

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