Cranberry Pear Salad with Curried Hazelnuts
Courtesy of Cranberry Marketing Committee 4 Servings • 20 Min. Prep Time • 20 Min. Cook Time| Ingredients |
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| 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 |
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| 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 |
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| 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 |
Directions:
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
Nutrition:
Calories: 420; Total Fat: 17g; Saturated Fat: 3g; Cholesterol: 10mg; Total Carbs: 68g; Fiber: 8g; Protein: 8g; Sodium: 310mg;