New Taste Journal
Whole Grain · Whole Food · Big Flavors
Cranberry, Pear, Mango and Pecan Salad
w/ gorgonzola and balsamic vinaigrette
8 Cups Mixed Lettuce
1 Ripe Mango
1 Ripe Pear
2 Ounces Gorgonzola Cheese
2 Ounces Red Onion
2 Ounces Pecans
2 Ounces Dried Cranberries
Use any variety of lettuce that you like.
You can also just buy the mixed baby greens.
Tear or cut lettuce into bite-size pieces.
Wash well in cold water.
Spin dry the lettuce.
Place lettuce into a large mixing bowl.
Cover bowl and chill for a few hours.
Dice the pear and mango.
Crumble the gorgonzola.
Chop the pecans.
Slice the red onion thin.
At this time you have two options:
You can put a cup of lettuce into a salad bowl and garnish with a little of all the ingredients or you can place everything into the mixing bowl, add the dressing, and toss together.
The first option would be best for a special / fancy meal and the second would be best for a more casual lunch or dinner.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.