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Elegant Cranberry Pear Salad

This salad recipe, with its combination of fresh ingredients and crunchy walnuts, is quick to make and yet looks very elegant. —Irene Fenlason, East Helena, Montana
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    12 servings

Ingredients

  • 9 cups torn red leaf lettuce
  • 1 medium pear, chopped
  • 1 small red onion, halved and sliced
  • 1/2 cup crumbled blue cheese
  • 1/3 cup dried cranberries
  • 1/3 cup chopped walnuts, toasted
  • DRESSING:
  • 1/2 cup canola oil
  • 1/4 cup sugar
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon poppy seeds
  • 1/8 teaspoon Worcestershire sauce

Directions

  • In a large serving bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Just before serving, shake dressing and pour over salad; toss to coat.
Nutrition Facts
3/4 cup: 169 calories, 13g fat (2g saturated fat), 4mg cholesterol, 73mg sodium, 12g carbohydrate (9g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 2-1/2 fat, 1 vegetable, 1/2 starch.

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Reviews

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Average Rating:
  • cwbuff2
    Jan 1, 2015

    Very elegant salad indeed, and no easy to do too! You don't even have to toast the walnuts if you don't have time. This has gone into my "Favorites" file.

  • obsessedwithfood
    Jul 4, 2011

    Loved, loved, loved this salad. I could not stop eating it. Kept going back for more. These ingredients are a great combination. Even if you think you won't like it, I bet you will. Can't wait to make it again!

  • kafaughn
    Mar 1, 2011

    No comment left

  • Ginger & Spice
    Aug 5, 2010

    This salad was gobbled up by both groups it was served to. We used a fork to mash the blue cheese into small "crumbles" instead of just breaking it up. Everyone loved it and no one said I don't like blue cheese! One person wanted the whole salad bowl as her serving. Sharing it with family & friends.

  • Amy the Midwife
    Nov 27, 2009

    No comment left

  • Seminoles
    Jan 19, 2009

    No comment left

  • Bookie412
    Dec 26, 2008

    No comment left