Pear, Walnut, and Blue Cheese Salad with Cranberry Vinaigrette

Pear, Walnut, and Blue Cheese Salad with Cranberry Vinaigrette
Photo by Randy Mayor

Ingredients

  • Vinaigrette:
  • 2 cups sliced peeled pear (about 2 pears)
  • Salad:
  • 2 tablespoons coarsely chopped walnuts, toasted
  • 2 cups sliced peeled pear (about 2 pears)
  • 18 Bibb lettuce leaves (about 2 heads)
  • 1 tablespoon olive oil
  • + 23 more ingredients
    • Salad:
    • Vinaigrette:
    • ¼ teaspoon salt
    • 1 teaspoon minced peeled fresh ginger
    • 1 teaspoon sugar
    • ¼ teaspoon salt
    • 1 teaspoon minced peeled fresh ginger
    • 18 Bibb lettuce leaves (about 2 heads)
    • 1 tablespoon olive oil
    • 1 cup (1/8-inch-thick) slices red onion, separated into rings
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons balsamic vinegar
    • ¼ cup fresh orange juice (about 1 orange)
    • 2 tablespoons fresh orange juice
    • 1/3 cup (2 ounces) crumbled blue cheese
    • 2 tablespoons fresh orange juice
    • ¼ cup fresh orange juice (about 1 orange)
    • ½ cup canned whole-berry cranberry sauce
    • 1/3 cup (2 ounces) crumbled blue cheese
    • 2 tablespoons coarsely chopped walnuts, toasted
    • 1 teaspoon sugar
    • 1 cup (1/8-inch-thick) slices red onion, separated into rings
    • ½ cup canned whole-berry cranberry sauce

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 tabl...

View full recipe at My Recipes

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