Cranberry, Pecan, and Pear Salad |
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Prep Time: 8 Minutes Cook Time: 5 Minutes |
Ready In: 13 Minutes Servings: 6 |
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Transform this salad into an entrée by adding grilled salmon or chicken. Ingredients:
1/3 cup sweetened dried cranberries |
3 tablespoons balsamic vinegar |
2 tablespoons fat-free, less-sodium chicken broth |
2 teaspoons sugar |
1 teaspoon dijon mustard |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1/4 cup olive oil |
1 2 cups mixed salad greens |
1/2 cup sweetened dried cranberries |
2 bartlett pears, cored and sliced |
1/3 cup chopped pecans, toasted |
Directions:
1. Place 1/3 cup cranberries in a small bowl; cover with warm water. Let stand 10 minutes or until cranberries plump; drain well.
2. Place plump cranberries and next 6 ingredients in a food processor; process until smooth. With processor on, slowly add oil through food chute; process until blended.
3. Divide salad greens evenly among 6 plates. Sprinkle 1/2 cup dried cranberries evenly over salads; top evenly with pear slices and pecans. Drizzle 1 1/2 tablespoons dressing over each salad. Serve immediately.
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