Pear, Walnut and Blue Cheese Salad with Cranberry Vinaigrette
This delicious fall salad will leave guests wanting more.
Servings: 6 servings
Ingredients
VINAIGRETTE:
- ½ cup canned whole-berry cranberry sauce
- ¼ cup freshly squeezed orange juice (about 1 orange)
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon granulated white sugar
- 1 teaspoon minced and peeled fresh ginger
- ¼ teaspoon salt
SALAD:
- 8 cups mixed greens
- 2 cups peeled and sliced pear or apple (about 2)
- ⅓ cup (2 ounces) crumbled blue cheese or gorgonzola
- 2 tablespoons coarsely chopped walnuts, toasted
Instructions
PREPARE THE VINAIGRETTE:
- Place all of the vinaigrette ingredients in a medium bowl or jar; stir well with a whisk.
ASSEMBLE THE SALAD:
- Place the greens in a large bowl. Add the pear/apple, cheese and walnuts. Spoon the desired amount of dressing over the top and toss.
Notes
- If you are preparing this recipe as gluten-free, be sure to use a brand of cranberry sauce that is known to be GF, and substitute feta cheese for blue cheese.
- Prepare the vinaigrette up to one week ahead. Keep covered and refrigerated.
- If you're counting WW Points, be sure to use reduced fat blue cheese.
Nutrition
Serving: 1serving | Calories: 174kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 303mg | Potassium: 221mg | Fiber: 2g | Sugar: 16g | Vitamin A: 750IU | Vitamin C: 20mg | Calcium: 87mg | Iron: 1mg