Cranberry Pear Salad with Curried Hazelnuts

Courtesy of Cranberry Marketing Committee

Servings: 4
Prep Time: 20 Min.
Cook Time: 20 Min.

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

Hazelnuts:
* 1 3/4 c. (8 oz) hazelnuts, toasted, coarsely chopped
* 1 Tbsp. butter, melted
* 1/4 c. light corn syrup
* 3 Tbsp. honey
* 3/4 tsp. curry powder
* 1/4 tsp. salt
* 1/8 tsp. cayenne pepper, ground
* 1 1/2 tsp. butter

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
* 1/4 c. green onions, thinly sliced

1. Process dressing ingredients in food processor or blender until smooth.
2. Preheat oven to 300°F. Place hazelnuts in large bowl. Pour melted butter in 9x9x2-in. pan; set aside.
3. Stir corn syrup, honey, curry powder, salt and cayenne pepper in small saucepan until boiling. Boil 2 min.; do not stir. Stir in 1 1/2 tsp. butter until melted. Immediately pour over nuts. Stir until coated. Spread into prepared pan. Bake at 300°F 15 to 20 min., stirring occasionally, until golden brown. Pour onto buttered baking sheet; cool. Break into small pieces.
4. Place salad ingredients in large bowl. Toss with dressing. Sprinkle on 1 c. curried hazelnuts. Makes 4 servings.

Serving Nutritional Analysis: Calories 420 (33% Calories from Fat), Protein 8g, Carbohydrate 68g, Fiber 8g, Fat 17g, Sat. Fat 2.5g, Cholesterol 10mg, Sodium 310mg

Calories: 420;   Total Fat: 17g;   Saturated Fat: 3g;   Cholesterol: 10mg;   Total Carbs: 68g;   Fiber: 8g;   Protein: 8g;   Sodium: 310mg;