Mixed Greens Salad With Cranberry Vinaigrette

[Guest guest]

* Exported from MasterCook *

 

Mixed Greens Salad With Cranberry Vinaigrette

 

Recipe By : Vegetarian Times Magazine, December 2000, page 24

Serving Size : 6 Preparation Time :0:00

Categories : Fruits Salads, Dressings

Salads, Vegetable Vegetables

30 Minutes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***CRANBERRY VINAIGRETTE***

2/3 cup canned whole-berry cranberry sauce

2 tablespoons cider vinegar

2 tablespoons fresh orange juice

2 teaspoons pure maple syrup

3 tablespoons olive oil

***REMAINING INGREDIENTS***

12 cups mixed salad greens

1 ripe pear -- peeled

cored and thinly sliced

1/2 small red onion

thinly sliced

1/2 cup toasted pecans -- (see Note)

coarsely chopped -- (2 oz.)

1/2 cup crumbled blue cheese

 

6 SERVINGS EGG-FREE

 

Use any combination of greens here - romaine hearts, Boston lettuce, baby

spinach or mesclun mix. A few bitter greens would be fine too, since the

sweetness of the cranberry vinaigrette will soften their bite.

 

1. 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.

 

2. 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.

 

Note: To toast pecans, preheat oven to 375F. Spread pecans on baking sheet

and bake until lightly toasted, 6 minutes. Transfer pecans to plate to

cool, then chop.

 

PER SERVING: 257 CALORIES; 5 G PROTEIN; 17 G TOTAL FAT; (4G SAT. FAT) 25 G

CARBOHYDRATE; 8 MG CHOLESTEROL; 175 MG SODIUM; 3 G FIBER

 

 

 

 

 

- - - - - - - - - - - - - - - - - -