Mixed Greens with Bosc Pears, Cashews + Cranberries
I don’t know about everyone else, but I ate WAY too much over Thanksgiving. As in, two full turkey dinners too much. While I’d love to post a new recipe for eggnog doughnuts or mulled wine this week, the safest bet is probably something a wee bit more healthy. This festively colored salad – with fresh bosc pears, salted cashews, dried cranberries, and a sweet orange-raspberry vinaigrette – perfectly fits the bill. The recipe – originally featured in the December 2000 issue of Sunset magazine – makes 16 small servings, so adjust the ingredients accordingly. Enjoy, and buon appetito!
MIXED GREENS WITH BOSC PEARS, CASHEWS + CRANBERRIES
1 ½ tsp freshly grated orange peel
1/3 cup freshly squeezed orange juice
½ cup raspberry vinegar
¼ cup salad oil
2 tbsp honey
1 cup sweetened dried cranberries
3 fresh firm-ripe Bosc pears
1 1/3 pound mixed salad greens, rinsed + crisped
1 cup roasted salted cashews
Freshly ground black pepper
1. In a wide 10- to 12-quart bowl, mix orange peel, orange juice, vinegar, oil and honey. Add cranberries and stir to incorporate.
2. Rinse, dry, quarter and core pears. Cut lengthwise into ¼-inch-thick slices or chop into 1-inch chunks. Place in bowl with orange mixture and mix gently.
3. Add salad greens and cashews. Mix gently to coat with dressing. Add salt and pepper to taste.