| Ingredients
for vinaigrette: |  |
| |
 |
1/2
cup canned whole-berry cranberry sauce |
|
1/4
cup fresh-squeezed orange juice |
|
1
tablespoon vegetable oil |
|
2
tablespoons balsamic vinegar |
|
1 teaspoon
fresh ginger, minced |
|
|
| Ingredients
for salad: |
|
|
|
4 cups salad
greens |
|
2 ripe pears,
cored and sliced |
|
2 tablespoons
fresh-squeezed orange juice |
|
1 small
red onion, sliced |
|
1/3 cup
Roquefort cheese, crumbled |
|
2 tablespoons
walnuts, coarsely chopped
|
| Directions: |
| |
| 1. |
In
a medium-sized bowl, whisk together all vinaigrette ingredients. |
| 2. |
Arrange
salad greens on six plates. Toss pear slices with the 2 tablespoons of orange
juice then divide pears and onion slices among the salad plates on top of greens. |
| 3. |
Top
each serving evenly with crumbled Roquefort cheese and walnuts. |
| 4. |
Drizzle
each plate with vinaigrette to desired amount. |
