Artisan Olive Oils & Balsamic Vinegars
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Pear & Cranberry Salad

2 cups mixed salad greens

8 grapes cut in half lengthwise

2 tablespoons dried cranberries

1 tablespoon of pecan halves

1/2 medium pear (any variety), cut into thin slices (4 ounces)

1 tablespoon of ultra premium extra virgin olive oil (or Blood Orange EVOO)

2 tablespoons of Traditional Dark Balsamic Vinegar or (Cranberry-Pear White Balsamic)

Salt and Black Pepper 


Spread the salad greens on a plate. scatter the grape halves, cranberries, and nuts over the lettuce and arrange the pear slices on top. 

Whisk together the olive oil, balsamic vinegar, salt and pepper. Drizzle over the salad

Recipe from "The Pink Ribbon Diet", by Mary Flynn, RD and Nancy Verde Barr


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