Cranberry-Pear Tossed Salad Recipe

5 4 5
Cranberry-Pear Tossed Salad Recipe
Cranberry-Pear Tossed Salad Recipe photo by Taste of Home
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Cranberry-Pear Tossed Salad Recipe

Read Reviews
5 4 5
Publisher Photo
Kris Hernandez of Oneida, Wisconsin often treats dinner guests to this colorful and fruity salad. Pears, dried cranberries and mixed greens are combined with sugarcoated walnuts and blue cheese, then drizzle with a sweep apricot-flavored dressing that's sure to tantalize the taste buds.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1/3 cup apricot nectar
  • 1/3 cup red wine vinegar
  • 1/3 cup canola oil
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons sugar
  • 1/2 cup chopped walnuts
  • 12 cups torn mixed salad greens
  • 3 medium ripe pears, sliced
  • 1/2 cup dried cranberries
  • 3/4 cup crumbled blue cheese

Directions

For dressing, in a large bowl, whisk together the first six ingredients; set aside. In a heavy small skillet, melt sugar over medium heat, stirring constantly. Add walnuts; stir to coat. Remove from the heat.
In a large salad bowl, combine the greens, pears and cranberries. Drizzle with dressing. Sprinkle with nuts and blue cheese; toss to coat. Yield: 12 servings.
Originally published as Cranberry-Pear Tossed Salad in Light & Tasty April/May 2001, p42

Nutritional Facts

1 cup: 161 calories, 12g fat (2g saturated fat), 5mg cholesterol, 184mg sodium, 13g carbohydrate (0 sugars, 3g fiber), 3g protein.

  • 1/3 cup apricot nectar
  • 1/3 cup red wine vinegar
  • 1/3 cup canola oil
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons sugar
  • 1/2 cup chopped walnuts
  • 12 cups torn mixed salad greens
  • 3 medium ripe pears, sliced
  • 1/2 cup dried cranberries
  • 3/4 cup crumbled blue cheese
  1. For dressing, in a large bowl, whisk together the first six ingredients; set aside. In a heavy small skillet, melt sugar over medium heat, stirring constantly. Add walnuts; stir to coat. Remove from the heat.
  2. In a large salad bowl, combine the greens, pears and cranberries. Drizzle with dressing. Sprinkle with nuts and blue cheese; toss to coat. Yield: 12 servings.
Originally published as Cranberry-Pear Tossed Salad in Light & Tasty April/May 2001, p42

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Reviews forCranberry-Pear Tossed Salad

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cee-jay User ID: 1579946 220273
Reviewed Feb. 11, 2015

"Question: Do pears turn brown after being cut in much the same as apple turn brown?

This looks like a good salad. Can it be made ahead?"

MY REVIEW
ArizonaQueen User ID: 7904102 77782
Reviewed Jul. 25, 2014

"I have made this a multiple of times for formal dinners as well as BBQ's. It's always a huge hit. Highly recommend!!!"

MY REVIEW
grannygourmet User ID: 3148826 85707
Reviewed Oct. 2, 2011

"This salad was a hit at my house. We loved the addition of the pears even though we use pears that are not ripe as we prefer them that way. The dressing is refreshing and adds the perfect tartness."

MY REVIEW
DaniCalifornia User ID: 2091154 204210
Reviewed Dec. 24, 2009

"I made this for Christmas Eve dinner and it was quite nice! Something different, impressive, tasty and not time-consuming to make. Good recipe."

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