Harvest Salad With Fall Fruits and Cranberry Vinaigrette

From the Editors of Live Right Live Well

Time to give the typical lettuce, shredded cheese and crouton salad a healthy makeover! Sweet seasonal fruits like cranberries, apples and pears make a great complement to ready-to-use bags of mixed greens and fresh spinach. Use your favorite pear and apple varieties to create a colorful salad filled with fiber and vitamins C and A. Cranberry antioxidants may help boost good (HDL) cholesterol levels and reduce risk of cancer and Alzheimer’s disease. Canola oil and almonds provide heart-healthy fats.

Makes 8 servings (1/8 salad with 3 tablespoons vinaigrette per serving)

Ingredients
Cranberry vinaigrette
1/2 cup 100% cranberry juice
1/4 teaspoon orange juice
1 cup fresh or frozen (thawed) cranberries
4 tablespoons canola oil
1 large garlic clove
6 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 tablespoons honey
1/4 teaspoon salt
1/8 teaspoon black pepper

Salad
4 to 6 ounces fresh spinach leaves
10 to 14 ounces mixed-green lettuce
1 large pear, cored and very thinly sliced
1 large apple, cored and very thinly sliced
1 small red onion, very thinly sliced
3/4 cup dried cranberries
2/3 cup honey-roasted sliced almonds

Directions
1. Prepare vinaigrette by combining all ingredients in a blender or food processor until smooth.
2. Toss mixed greens, spinach and onion together in a large bowl. Add sliced fruits and toss lightly.
3. Sprinkle salad with cranberries and almonds.
4. Serve with vinaigrette. Refrigerate all leftover salad and vinaigrette.

Nutrition information per serving:
240 calories
4 g protein
31 g carbohydrates
13 g fat (1 g saturated)
0 mg cholesterol
135 mg sodium
80 mg calcium
2 mg iron
1498 IU vitamin A
21 mg vitamin C
6.5 g fiber

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	<h1>Harvest Salad With Fall Fruits and Cranberry Vinaigrette</h1>

From the Editors of <a href="http://www.liverightlivewell.com">Live Right Live Well</a>

<img src="http://www.liverightlivewell.com/partner/content/worldnow-ftp/archive/2011-10-03/recipe/harvest_salad/images/large.jpg" width="170" height="130" alt="Harvest Salad With Fall Fruits and Cranberry Vinaigrette"/>
	Time to give the typical lettuce, shredded cheese and crouton salad a healthy makeover! Sweet seasonal fruits like cranberries, apples and pears make a great complement to ready-to-use bags of mixed greens and fresh spinach. Use your favorite pear and apple varieties to create a colorful salad filled with fiber and vitamins C and A. Cranberry antioxidants may help boost good (HDL) cholesterol levels and reduce risk of cancer and Alzheimer’s disease. Canola oil and almonds provide heart-healthy fats.
Makes 8 servings (1/8 salad with 3 tablespoons vinaigrette per serving)
Ingredients Cranberry vinaigrette 1/2 cup 100% cranberry juice 1/4 teaspoon orange juice 1 cup fresh or frozen (thawed) cranberries 4 tablespoons canola oil 1 large garlic clove 6 tablespoons red wine vinegar 1 teaspoon Dijon mustard 2 tablespoons honey 1/4 teaspoon salt 1/8 teaspoon black pepper
Salad 4 to 6 ounces fresh spinach leaves 10 to 14 ounces mixed-green lettuce 1 large pear, cored and very thinly sliced 1 large apple, cored and very thinly sliced 1 small red onion, very thinly sliced 3/4 cup dried cranberries 2/3 cup honey-roasted sliced almonds
Directions 1. Prepare vinaigrette by combining all ingredients in a blender or food processor until smooth. 2. Toss mixed greens, spinach and onion together in a large bowl. Add sliced fruits and toss lightly. 3. Sprinkle salad with cranberries and almonds. 4. Serve with vinaigrette. Refrigerate all leftover salad and vinaigrette.
Nutrition information per serving: 240 calories 4 g protein 31 g carbohydrates 13 g fat (1 g saturated) 0 mg cholesterol 135 mg sodium 80 mg calcium 2 mg iron 1498 IU vitamin A 21 mg vitamin C 6.5 g fiber
	
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