Use any combination of greens here–romaine hearts, Boston lettuce, baby spinach, or mesclun mix. A few bitter greens would be fine, too, because the sweetness of the cranberry vinaigrette will soften their bite.
2/3 cup canned whole-berry cranberry sauce
2 tablespoons cider vinegar
2 tablespoons fresh orange juice
1 tablespoons pure maple syrup
3 tablespoons olive oil
Pinch of salt
SALAD AND ASSEMBLY
Enough greens to make 6 servings
1 ripe pear, peeled, cored, and thinly sliced
1/2 small red onion, very thiny sliced
1/2 cup pecans halves, toasted and coarsely chopped
1/2 cup crumbled blue cheese
Freshly ground black pepper to taste
1. To prepare the vinaigrette, put half of the cranberry sauce in a blender with the vinegar and process until smooth. Scrape into a salad bowl and whisk in the rest of the cranberry sauce and the remaining dressing ingredients. Set aside.
2. Rinse the salad greens and pat dry between paper towels. When ready to serve, put the greens in the bowl with the dressing. Add the sliced pear and onion. Toss well to coat evenly with the dressing. Sprinkle the pecans and cheese over the salad. Grind fresh pepper over the top and serve.
Adapted from Soup Makes the Meal, by Ken Haedrich (The Harvard
Common Press, 2002). Copyright (c) 2002 by Ken Hadrich. Reprinted by permission of The Harvard Common Press.
Adapted from Soup Makes the Meal, by Ken Haedrich (The Harvard Common Press, 2002).