Ingredients
- Vinaigrette:
- 1/2 cup canned whole-berry cranberry sauce
- 1/4 cup fresh orange juice (about 1 orange) $
- 1 tablespoon olive oil $
- 2 tablespoons balsamic vinegar
- 1 teaspoon sugar
- 1 teaspoon minced peeled fresh ginger
- 1/4 teaspoon salt
- Salad:
- 18 Bibb lettuce leaves (about 2 heads)
- 2 cups sliced peeled pear (about 2 pears) $
- 2 tablespoons fresh orange juice $
- 1 cup (1/8-inch-thick) slices red onion, separated into rings
- 1/3 cup (2 ounces) crumbled blue cheese
- 2 tablespoons coarsely chopped walnuts, toasted
Preparation
- To prepare the vinaigrette, place the first 7 ingredients in a medium bowl; stir well with a whisk.
- To prepare the salad, divide the lettuce leaves evenly among 6 salad plates. Toss pear with 2 tablespoons orange juice. Divide pear and onion 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.
Amount per serving
- Calories: 148
- Fat: 6.3g
- Protein: 2.7g
- Carbohydrate: 22.3g
- Fiber: 2.4g