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Nutrition Facts
Serving Size 1 (229g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar
Calories 277
Calories from Fat 172		(62%)
Amount Per Serving		%DV
	Total Fat 19.2g	29%
	Saturated Fat 4.9g	24%
	Monounsaturated Fat 11.1g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 17mg		5%
Sodium 565mg		23%
Potassium 459mg		13%
Total Carbohydrate 24.6g		8%
	Dietary Fiber 6.6g	26%
	Sugars 14.5g
Protein 6.1g		12%
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Craisin’ Green Salad With Pears

Recipe #381946 | 15 min | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: WiGal
Jul 18, 2009

I developed this to go along with Blueberry Pomegranate Infused Red Wine Vinegar. Remember that pears ripen from the inside out, the best way to check for ripeness is to "check the neck for ripeness". To do this, gently press near the stem with your thumb. When it gives to gentle pressure it is ripe, juicy and ready to eat. If you wait until the pear is soft around the middle chances are it will be overripe. I have also used Walnut Oil instead of olive oil, and subbed in goat cheese or bleu cheese -all of them are good! Radicchio is bitter so be careful that you are using just a smidgeon of it.

SERVES 6 (change servings and units)

Ingredients

3 tablespoons olive oil
3 tablespoons blueberry pomegranate infused red wine vinegar
1 tablespoon honey
1 1/4 teaspoons Dijon mustard
3/4 teaspoon salt
1/8 teaspoon black pepper
1 head lettuce, torn into bite-size pieces
radicchio, a few leaves to give it some red
3 bosc pears, peeled cored and chopped
12 red grapes, halved
4 ounces feta cheese, crumbled
1 avocado, peeled, pitted, and diced
1 tablespoon red onion, chopped (optional)
1/4 cup almonds, sliced honey roasted
1/4 cup dried cranberries

Directions

1
For the dressing, blend oil, vinegar, honey, mustard, salt, and pepper.
2
In a large serving bowl, layer lettuce, pears, feta cheese, avocado, and red onions.
3
Pour dressing over salad, sprinkle with almonds and dried cranberries, and serve.

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Browse similar recipes by category

Course > Salads > Salad dressings
Main Ingredient > Fruit > Pears
Main Ingredient > Fruit > Pitted
Cuisine > North American
Preparation > Time to Make > < 15 mins
Preparation > Simple > 3 or Less Steps

Featured Reviews for This Recipe

From: Michael Keizer

On Oct 11, 2009

A nice recipe that uses the sweet-and-tart taste of the dried cranberries to its full potential. I did not have the patience to make my own blueberry-pomegranate vinegar, so I used a blackberry vinegar that I bought at the local deli. This is best served after an hours rest in the fridge, so the tastes have had some time to infuse.

1 person found this review helpful

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From: JanuaryBride

On Aug 16, 2009

Super fun salad. I had some fun with it, so here we go. I was out of pears (there is no doubt they would be fab in here) so added red seedless grapes (which were awesome) and fresh peaches (not so great in here). Then I put feta on half of the salad and blue cheese on the other half. LOVED the blue cheese side. Don't forget the craisins, as I felt they truly made the salad special. This is definitely fancy enough for a dinner party and then give away small bottles of the homemade vinegar as thank you gifts!!! Made for MAKE MY RECIPE. THANKS! I made this yet again and served to the neighbors at a BBQ. . .everyone loved it. You say it needs something for color and I keep thinking about this. . .how about shredded red cabbage????

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