f4ba68c1cbedb0122ea82653afbd56f3b53077b88b4c4a5f31 Uncomplicated Healthy Living: Pear & Cranberry Salad http://www.freesearchenginesubmission.infoher-libido.com

Monday, November 2, 2015

Pear & Cranberry Salad

This salad is simple enough to make that you can have it for a light supper anytime, yet is elegant enough to use as a starter for a more formal meal.  You can also use it as a side on a festive occasion.  It gives you bright fresh flavors to go with the more homey, comforting foods we tend to eat in colder weather.  With a rainbow of fruits and veggies on this plate one one can question the health benefits of this beautiful salad.  So eat up! Also be sure to pin it for latter use.

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Pear & Cranberry Salad

1/4 cup unsweetened apple juice
2 tbsp. safflower oil
1 tbsp. apple cider vinegar
1 tbsp. balsamic vinegar
1 tbsp. onion pulp (see note)
2 bosc  pears, peeled, cored and sliced
8 ounces mixed greens (I used bib and red leaf lettuce), cleaned and torn
1 cup unsweetened dried cranberries
1 cup chopped pecans, toasted
2 ounces of your favorite blue cheese, crumbled

Whisk together the first 5 ingredients, juice through onion, in a small bowl.  On 4 salad plates, arrange the greens.  Top each with half of a sliced pear.  Sprinkle the cranberries, pecans and cheese over top of each.  Lightly salt and pepper each.  Drizzle the dressing on top.  Your salad is ready to eat!

Note:  You can use your food processor or mini chopper to make onion pulp.  Place some onion in the processor and pulse until it is made into pulp.  By doing this, the onion disappears into the dressing and contributes to the overall flavor of the dish.

I used bosc pears because they still have a firm texture even when fully ripe.  You can try this with fresh cranberries as well.


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