Pear Salad with Cranberries and Pecans
- Yield: 8 servings
- Prep: 10 mins
- Cook: 0 mins
Sweet and juicy Bartlett pears are perfect for this salad. Ripen them on the counter until they have a delicious “pear” aroma, and then refrigerate until it’s time to make the salad.
Ingredients
- 6tablespoons extra-virgin olive oil
- 4tablespoons fresh lemon juice, divided
- 1/4teaspoon salt
- 1/4teaspoon coarsely ground black pepper
- 3-- firm-ripe pears, such as Bartlett, cored and cut in bite-size chunks
- 2cups shredded or thinly sliced cabbage
- 1/3cup thinly sliced celery
- 1/3cup coarsely chopped pecans, toasted
- 1/3cup dried cranberries
Instructions
- Whisk oil and 3 tablespoons lemon juice together in a small bowl. Add salt and pepper.
- Combine pears and remaining lemon juice in a large bowl. Add cabbage, celery, pecans, cranberries and oil mixture and mix gently. Serve on lettuce leaves.
Recipe by Jean Kressy.
Nutritional Info *per serving
- Calories 180
- Glycemic Load 3
- Fat 14g
- Saturated Fat 1.5g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 9g
- Cholesterol 0mg
- Sodium 80mg
- Potassium 150mg
- Carbohydrate 17g
- Fiber 3g
- Sugars 11g
- Protein 1g
- Trans Fat 0g
- Vitamin A 2%
- Vitamin C 20%
- Calcium 2%
- Iron 2%
