Mixed Greens Salad with Cranberry Vinaigrette

• 12 cups mixed salad greens
• 1 ripe pear, peeled, cored and thinly sliced
• 1/2 small red onion, very thinly sliced
• 1/2 cup toasted pecans (see Note), coarsely chopped (2 oz.)
• 1/2 cup crumbled blue cheese
• 3 Tbs. olive oil
• 23 cup (canned) whole-berry cranberry sauce
• 2 Tbs. cider vinegar
• 2 Tbs. fresh orange juice
• 2 tsp. pure maple syrup

1. Make vinaigrette: In food processor or blender, combine half the cranberry sauce with vinegar and process until smooth.
2. Scrape mixture into salad bowl and whisk in remaining cranberry sauce and orange juice, maple syrup, oil and salt to taste; set aside.
3. When ready to serve, put greens in bowl with dressing.
4. Add pear and onion slices and toss well to coat with dressing.
5. Sprinkle pecans and cheese over salad.
6. Season with salt and freshly ground pepper to taste and serve.
7. Note: To toast pecans, preheat oven to 375uF.
8. Spread pecans on baking sheet and bake until lightly toasted, 6 minutes.
9. Transfer pecans to plate to cool, then chop.

mixed salad greens, pear, red onion, pecans, blue cheese, olive oil, wholeberry, cider vinegar, orange juice, maple syrup

Taken from www.vegetariantimes.com/recipe/mixed-greens-salad-with-cranberry-vinaigrette/ (may not work)