Cranberry Pear Salad

Dressing:
8 oz. yogurt, plain, fat-free
1 c. cucumber, peeled, seeded and chopped
1 Tbsp. honey
1 tsp. lemon juice
1 tsp. tarragon, dried
1 tsp. chives, chopped
1/4 tsp. garlic, minced
1/4 tsp. salt
1/8 tsp. white pepper, ground

Salad:
2 c. (4 oz) spinach leaves, washed
1 1/2 c. (4 oz) spring greens, washed and torn
1 1/3 c. (6 oz) cranberries, sweetened dried
1 Anjou pear, cored and cubed
1 yellow bell pepper, seeded and cut into thin strips
1 c. toasted candied walnuts (homemade or store-bought)
1/4 c. green onions, thinly sliced

Process dressing ingredients in food processor or blender until smooth. Place salad ingredients in large bowl. Toss with dressing. Sprinkle with 1 c. curried hazelnuts. Makes 4 servings.

We featured this recipe in the August/September 2013 issue of Wisconsin Farm Bureau Federation’s Rural Route. Photos and recipes courtesy of the Wisconsin State Cranberry Growers Association.