Pear and Cranberry Salad

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Ingredients

1/2 cup canned whole berry cranberry sauce
2 tablespoons balsamic vinegar
1 tablespoon olive or canola oil
12 cups (9 ounces) packed assorted bitter or gourmet salad greens
6 small or 4 large ripe pears (about 1 3/4 pounds), cored and cut into 1/2-inch-thick slices
2 ounces blue or Gorgonzola cheese, crumbled

Directions

Yield:
6 servings

Serving size:
1/6 of recipe

Combine cranberry sauce, vinegar, and oil in small bowl; mix well.

Arrange greens on 6 serving plates. Arrange pears over greens; drizzle with dressing. Sprinkle with cheese. Serve immediately.

Cook’s notes: Be sure to use ripe pears. Forelles and Red Bartletts are particularly well suited for use in this salad.

Calories: 161 calories, Carbohydrates: 26 g, Protein: 4 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 7 mg, Sodium: 165 mg, Fiber: 2 g

Exchanges per serving: 1 Fat, 2 Fruit.