Mixed Greens Salad with Cranberry Vinaigrette

Ingredients

• 12 cups mixed salad greens
• 1 ripe pear, peeled, cored and thinly sliced
• ½ small red onion, very thinly sliced
• ½ cup toasted pecans (see Note), coarsely chopped (2 oz.)
• ½ cup crumbled blue cheese
• 3 Tbsp olive oil

Cranberry vinaigrette

• ⅔ cup (canned) whole-berry cranberry sauce
• 2 Tbsp cider vinegar
• 2 Tbsp fresh orange juice
• 2 tsp pure maple syrup

Directions

1. Make vinaigrette: In food processor or blender, combine half the cranberry sauce with vinegar and process until smooth. Scrape mixture into salad bowl and whisk in remaining cranberry sauce and orange juice, maple syrup, oil and salt to taste; set aside.
2. When ready to serve, put greens in bowl with dressing. Add Pear and Onion slices and toss well to coat with dressing. Sprinkle pecans and Cheese over salad. Season with salt and freshly ground pepper to taste and serve.

Note

To toast pecans, preheat oven to 375 °F. Spread pecans on baking sheet and bake until lightly toasted, 6 minutes. Transfer pecans to plate to cool, then chop.