Ingredients:
Serves 6.
Dressing:
1/3 cup rice vinegar
2 teaspoons cranberry juice concentrate
1 teaspoon Dijon mustard
1/3 cup olive oil
Salt and freshly ground black pepper to taste
Salad:
9 cups mixed greens
2 medium Anjou or Bosc pears, cored and thinly sliced lengthwise
3 ounces blue or gorgonzola cheese, crumbled
3 tablespoons chopped walnuts
3 tablespoons dried cranberries
Dressing:
1/3 cup rice vinegar
2 teaspoons cranberry juice concentrate
1 teaspoon Dijon mustard
1/3 cup olive oil
Salt and freshly ground black pepper to taste
Salad:
9 cups mixed greens
2 medium Anjou or Bosc pears, cored and thinly sliced lengthwise
3 ounces blue or gorgonzola cheese, crumbled
3 tablespoons chopped walnuts
3 tablespoons dried cranberries
Directions:
Dressing: In small bowl, whisk together vinegar, juice concentrate and mustard. Slowly add oil, whisking until blended and thickened. Season with salt and pepper.
Divide greens among 6 individual serving plates. Top each with sliced pears, crumbled cheese, walnuts and cranberries. Drizzle each with some dressing and serve.
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