A delicious salad from Clean Living Recipes
Salad with Pears and Cranberry Vinaigrette
serves 8
1/2 cup frozen cranberries, no sugar added
1/4 cup honey
2 tbsp white wine vinegar
1 tsp Dijon mustard
1/2 cup EVOO
Sea salt and pepper to taste
2 ripe pears, sliced or cubed
8 cups washed romaine lettuce
1 cup toasted walnuts
1 cup crumbled blue cheese
In a small pan over low heat, bring cranberries, honey, and vinegar to a simmer; cook until cranberry skins break, 2-3 minutes; remove from heat to cool. Combine the cranberry mixture and Dijon mustard in a blender and blend until smooth.
With the blender running, drizzle in EVOO, then 1/2 cup water. Season with salt and pepper.
Toss romaine, pears, walnuts, and blue cheese together then stir in dressing.
Top with cranberries if desired for presentation.
1 tsp Dijon mustard
1/2 cup EVOO
Sea salt and pepper to taste
2 ripe pears, sliced or cubed
8 cups washed romaine lettuce
1 cup toasted walnuts
1 cup crumbled blue cheese
In a small pan over low heat, bring cranberries, honey, and vinegar to a simmer; cook until cranberry skins break, 2-3 minutes; remove from heat to cool. Combine the cranberry mixture and Dijon mustard in a blender and blend until smooth.
With the blender running, drizzle in EVOO, then 1/2 cup water. Season with salt and pepper.
Toss romaine, pears, walnuts, and blue cheese together then stir in dressing.
Top with cranberries if desired for presentation.
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