With summertime comes light refreshing meals. I’m going to share a salad recipe that we LOVE. It calls for pears, which are really good in this, but blueberries or blackberries would also be delicious. One great thing is that it only has 6.3 grams of fat. The dressing is so good, but made with only a small amount of oil. Try it and tell me what you think!
Pear, Walnut, and Blue Cheese Salad with Cranberry Vinaigrette
You can make and refrigerate the vinaigrette up to a week ahead.
1/2 cup canned whole-berry cranberry sauce
3/4 cup orange juice (about one orange)
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon sugar
1 teaspoon minced peeled fresh ginger (I didn’t have this and it was still good)
1/4 teaspoon salt
Salad greens of your choice (anything but head lettuce is good)
2 Cups sliced peeled pear
1 cup slices red onion, sliced into rings
1/3 cup crumbled blue cheese
6 teaspoons coarsely chopped walnuts, toasted
1. To prepare vinaigrette, place first 7 ingredients in a medium bowl, stir well with a whisk.
2. To prepare salads, divide the lettuce evenly among 6 salad plates. Divide sliced pear and onions evenly among leaves. Top each serving with about 1 tablespoon cheese and 1 teaspoon walnuts. Drizzle each serving with about 2 1/2 tablespoons vinaigrette. Yield: 6 servings
This recipe came from Cooking Light