Pear & Pecan Salad with Cranberry Vinaigrette Recipe

Pear & Pecan Salad with Cranberry Vinaigrette Recipe
Pear & Pecan Salad with Cranberry Vinaigrette Recipe photo by Taste of Home
Publisher Photo

Pear & Pecan Salad with Cranberry Vinaigrette Recipe

Be the first to add a review
Publisher Photo
A tart cranberry dressing balances beautifully with sweet, juicy pears in this salad that’s easy to make and sure to impress. This recipe is light on carbs and quick to make—and it’s oh so good! —Jerry Gulley, Pleasant Prairie, Wisconsin
Recommended: 30 Fall Harvest Salads
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 tablespoons champagne or rice vinegar
  • 3/4 cup dried cranberries, divided
  • 2 tablespoons thinly sliced shallot
  • 1-1/2 teaspoons Dijon mustard
  • 1-1/2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup canola oil
  • 10 cups Boston lettuce
  • 2 medium pears, thinly sliced
  • 1/2 cup chopped pecans, toasted

Directions

Process champagne, 1/4 cup cranberries, shallot, mustard, honey, salt and pepper in a small food processor until blended. While processing, gradually add oil in a steady stream.
In a bowl, combine lettuce and pears. Pour dressing over salad; toss to coat. Sprinkle with pecans and remaining cranberries. Yield: 12 servings (1 cup each).
Originally published as Pear & Pecan Salad with Cranberry Vinaigrette in Taste of Home Christmas Annual Annual 2017, p74

  • 2 tablespoons champagne or rice vinegar
  • 3/4 cup dried cranberries, divided
  • 2 tablespoons thinly sliced shallot
  • 1-1/2 teaspoons Dijon mustard
  • 1-1/2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup canola oil
  • 10 cups Boston lettuce
  • 2 medium pears, thinly sliced
  • 1/2 cup chopped pecans, toasted
  1. Process champagne, 1/4 cup cranberries, shallot, mustard, honey, salt and pepper in a small food processor until blended. While processing, gradually add oil in a steady stream.
  2. In a bowl, combine lettuce and pears. Pour dressing over salad; toss to coat. Sprinkle with pecans and remaining cranberries. Yield: 12 servings (1 cup each).
Originally published as Pear & Pecan Salad with Cranberry Vinaigrette in Taste of Home Christmas Annual Annual 2017, p74

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPear & Pecan Salad with Cranberry Vinaigrette

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review