Yield: 6 Servings
Prep Time: 20 min
1/2 cup canned whole-berry cranberry sauce
1/4 cup freshly squeezed orange juice (about 1 orange)
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon granulated white sugar
1 teaspoon minced and peeled fresh ginger
1/4 teaspoon salt
8 cups mixed greens)
2 cups sliced peeled pear or apple (about 2)
1/3 cup (2 ounces) crumbled blue cheese or gorgonzola
2 tablespoons coarsely chopped walnuts, toasted
1. Prepare the vinaigrette: place the first 7 ingredients in a medium bowl; stir well with a whisk.
2. Prepare the salad: Place greens in a large bowl. Add pear/apple, cheese and walnuts. Spoon desired amount of dressing over the top and toss.
*If you are preparing this recipe as gluten-free, be sure to use a brand of cranberry sauce that is known to be GF, and substitute feta cheese for blue cheese.
*Prepare the vinaigrette up to one week ahead. Keep covered and refrigerated.