Pear and Cranberry Salad

Source URL:



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.

Yield: 6 servings. Serving size: 1/6 of recipe.

Nutrition Facts Per Serving:
Calories: 161, 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.

Copyright Diabetic Cooking.