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| 1/3 Tasse | rice vinegar |
| 2 Teelöffel | Cranberry juice concentrate |
| 1 Teelöffel | dijon mustard |
| 1/3 Tasse | olive oil |
| | Salt and freshly ground black pepper to |
| | Taste |
| 9 Tasse | Mixed greens |
| 2 mittel | Anjou or Bosc pears |
| | Cored and thinly sliced lengthwise |
| 3 x ca. 30 g | Blue or gorgonzola cheese; crumbed |
| 3 Esslöffel | walnuts chopped |
| 3 Esslöffel | cranberries dried |
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6 Servings Lacto 30 Minutes
Walnuts, crumbled blue cheese and ripe pears turn a simple green salad into a delicious fall classic.
Dressing: In small bowl, whisk together vinegar, juice concentrate and mustard. Slowly add oil, whisking until blended and thickened. Season with salt and pepper.
Divide greens among 6 individual serving plates. Top each with sliced pears, crumbled cheese, walnuts and cranberries. Drizzle each with some dressing and serve.
Per Serving With 1 Tablespoon Dressing: 176 Cal.; 6G Prot.; 13G Total Fat (4G Sat. Fat); 32G Carb.; 11MG Chol.; 205MG Sod.; 4G Fiber.
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