Wednesday, June 23, 2010


I believe I've mentioned that it's hotter than Cristiano Ronaldo in spandex in Texas at the moment. Times like these, it's hard for even me to want to get into the kitchen and cook anything. We're eating a lot of BBQ and salads at the moment. Here's a new salad recipe to add to your rotation!

Cranberry-Pear Salad (feeds 6-8)

- 12 cups torn spring salad lettuce mix
- 1/2 cup, chopped walnuts
- 3 medium pears, sliced
- 1/2 cup dried cranberries
- 3/4 cup blue cheese crumbles
- 1/3 cup apricot nectar
- 1/3 cup red wine vinegar
- 1/3 cup canola oil
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons sugar

In a small skillet, melt the sugar over medium heat, stirring constantly. When sugar liquefies, add the walnuts and toss to coat. Immediately pour the walnuts out on a plate to cool and set aside.

In a small bowl, whisk together the nectar, vinegar, oil, mustard, salt and pepper until combined and set aside. In a large bowl, toss together the cooled walnuts, salad greens, pears, dried cranberries, and blue cheese. Drizzle with half the dressing and toss together. Set the dressing out so your guests can add more - it's ready to serve!

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