• Serves 6.
  • Dressing:
  • 1/3 cup rice vinegar
  • 2 teaspoons cranberry juice concentrate
  • 1 teaspoon Dijon mustard
  • 1/3 cup olive oil
  • Salt and freshly ground black pepper to taste
  • Salad:
  • 9 cups mixed greens
  • 2 medium Anjou or Bosc pears, cored and thinly sliced lengthwise
  • 3 ounces blue or gorgonzola cheese, crumbled
  • 3 tablespoons chopped walnuts
  • 3 tablespoons dried cranberries


In small bowl, whisk together vinegar, juice concentrate and mustard. Slowly add oil, whisking until blended and thickened. Season with salt and pepper.

Divide greens among 6 individual serving plates. Top each with sliced pears, crumbled cheese, walnuts and cranberries. Drizzle each with some dressing and serve.

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Submitted 6/13/05.
Source: Vegetarian Times, October 1998
Submitted By: Meryl
Autumn Pear Salad