Wednesday, October 19, 2011

Cranberry-pear tossed salad

My wonderful husband gave me the afternoon and evening off so I could go horseback riding while he made me a birthday dinner. The menu: this salad, Asian salmon on top of curried quinoa, and an apple squash bake. Everything was SO amazingly delicious. I just took pictures of this one, but if you are interested in the other recipes, just ask!
What a great Fall salad

1/3 cup apricot nectar
1/3 cup red wine vinegar
1/3 cup canola oil (if you'd like, substitute some Udo's oil, it's so nutritious!)
2 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. pepper
2 Tbsp sugar
1/2 cup chopped walnuts
12 cups mixed salad greens (sounds like a lot, but this recipe serves 12. Cut back if you need to)
3 medium pears, sliced
1/2 cup dried cranberries
3/4 cup crumbled blue cheese

1. For a dressing, in a bowl whisk together the first six ingredients; set aside.
2. In a hreavy skillet, melt sugar over medium heat, stirring constantly. Add walnuts; stir to coat and remove from heat.
3. In a large salad bowl, combine greens, pears, and cranberries. Drizzle with dressing. Add nuts and blue cheese and toss.

serves 12

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