To make the dressing, in a small jar with a tight-fitting lid, combine all dressing ingredients. Cover tightly and shake to blend. Taste and adjust the seasoning. Set aside.
In a small bowl, toss the cranberries with 2 tablespoons of the dressing to soften them. Set aside for at least 20 minutes or until ready to serve the salad.
To assemble the salad, place the greens, onions, and pears in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates. Scatter the cranberries over the top. Serve immediately.
Per Serving: 102 Calories; 7g Fat (58.9% calories from fat); 1g Saturated Fat; 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 250mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
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