Salad
Excellent served with grilled meat or poultry .

Servings: 8

Dressing:
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons whole-grain mustard
2 teaspoon sugar
1 teaspoon kosher salt
Freshly ground pepper

Salad:
1/2 cup thinly sliced sweet red onion
1/3 cup sweetened dried cranberries
8 cups mixed salad greens
2 firm but ripe pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices

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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