Mixed Greens w/ Dried Cranberries, Pears, Blue Cheese, Roasted Pecan Vinaigrette
  • Servings: 6
  • Preparation Time: 10
  • For Roasted Pecan Vinaigrette
  • 5 tablespoons Blackberry Patch Roasted Pecan Syrup
  • 3 tablespoons cider vinegar
  • 1/4 cup canola oil
  • 1 teaspoon kosher salt
  • For the Salad
  • 1 head red leaf lettuce, washed and torn into bite-size pieces
  • 1 head romaine lettuce, washed and torn into bite-size pieces
  • 1/3 cup dried cranberries
  • 1 large pear, trimmed and sliced thinly, length-wise
  • 8 ounces blue cheese, crumbled
  1. In a jar, combine ingredients for Roasted Pecan Vinaigrette; shake well to blend. Chill until ready to use.
  2. In a large salad bowl, combine lettuces. Sprinkle with dried cranberries. Add sliced pear and crumbled blue cheese. Pour vinaigrette over salad and toss well. Serve immediately.
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This recipe I developed for the Blackberry Patch website. It's a wonderful Fall salad and would be a nice accompaniment to your holiday table.