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Salad
2 cups spinach leaves, washed
1 1/2 cups spring greens, washed and torn
1 1/3 cups sweetened dried cranberries
1 Anjou pear, cored and cubed
1 yellow bell pepper, seeded and cut into thin strips
1/4 cup thinly sliced green onions
Cranberry Pear Salad With Curried Hazelnuts
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Instructions:
Process dressing ingredients in food processor or blender until smooth.
Preheat oven to 300°F. Place hazelnuts in large bowl. Pour melted butter into 9 x 9 x 2-inch pan; set aside.
Stir corn syrup, honey, curry powder, salt and cayenne pepper in small saucepan until boiling. Boil 2 minutes; do not stir. Stir in 1 1/2 teaspoons butter until melted.
Immediately pour over nuts. Stir until coated. Spread into prepared pan. Bake 15 to 20 minutes, stirring occasionally, until golden brown. Pour onto baking sheet; cool. Break into small pieces.
Place salad ingredients in large bowl. Toss with dressing. Sprinkle with curried hazelnuts.
Nutrition Facts:
Calories 420
Fat 17 g
Saturated Fat 2.5 g
Cholesterol 10 mg
Carbohydrate 68 g
Protein 8 g
Fiber 8 g
Sodium 310 mg
Nutradvice makes it easy to get a custom meal plan that meets your needs. Our meal plans include diet analysis which allows you to know if you are following a healthy diet!
