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Pear and Apple Salad With Cranberry Vinaigrette

Time25 minutes
YieldsServes 4
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Most salad dressings contain a substantial amount of oil or mayonnaise that will send calories soaring. But the cranberry vinaigrette in this salad uses only a small amount of olive oil for flavor.

Cranberry juice, dried cranberries and fresh rosemary give the dressing a boost. Combined with rice vinegar, they make for a nice mellow dressing that goes well with the apple and pear slices.

Sprinkle a few toasted walnuts over the top to finish the salad, which is perfect for early fall meals.

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1

Combine the rice vinegar, cranberry juice, cranberries, shallot, sugar, rosemary, olive oil and salt and pepper to taste. Let the dressing stand for the flavors to meld.

2

Meanwhile, cut the pear into quarters then core and slice. Place the slices in a shallow dish filled with water and the juice of half a lemon; the liquid should cover the fruit. Cut the apple into quarters, core and slice. Place the slices in a shallow dish with water and the juice of the remaining lemon half to cover.

3

Just before serving, drain the pears and apples. Toss together in a large bowl with the endive and salad greens. Arrange the salad on a platter and sprinkle with the toasted walnuts. Serve the dressing alongside.