Mixed Greens Salad With Cranberry Vinaigrette

Recipe Ingredients

12 cups	1320g / 46oz	Mixed salad greens
1		Ripe pear - peeled, cored,
		And thinly sliced
1/2		Red onion - very thinly sliced (small)
1/2 cup	73g / 2.6oz	Toasted pecans* - coarsely chopped
1/2 cup	73g / 2.6oz	Crumbled blue cheese
3 tablespoons	45ml	Olive oil
		Cranberry Vinaigrette
2/3 cup	157ml	Canned whole-berry cranberry sauce
2 tablespoons	30ml	Cider vinegar
2 tablespoons	30ml	Fresh orange juice
2 teaspoons	10ml	Pure maple syrup

Recipe Instructions

* To toast pecans, preheat oven to 375 degrees. Spread pecans on baking sheet and bake until lightly toasted, 6 minutes. Transfer pecans to plate to cool, then chop.

Make vinaigrette: In food processor or blender, combine half the cranberry sauce with vinegar and process until smooth. Scrape mixture into salad bowl and whisk in remaining cranberry sauce and orange juice, maple syrup, oil and salt to taste; set aside.

When ready to serve, put greens in bowl with dressing. Add pear and onion slices and toss well to coat with dressing. Sprinkle pecans and cheese over salad. Season with salt and freshly ground pepper to taste and serve.

Per Serving: 257 Cal; 5g Prot; 17g Total Fat (4 Sat. Fat); 25g Carb.; 8mg Chol; 175mg Sod.; 3g Fiber.

This recipe yields 6 servings.

Source:
Vegetarian Times, December 2000

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