Cranberry Pear Salad with Curried Hazelnuts

FM Staff

YIELD: 8 servings

For the dressing:
16 oz. plain yogurt, fat free
2 cups cucumber, peeled, seeded and chopped
2 Tbsps. honey
2 tsps. lemon juice
2 tsps. dried tarragon
2 tsps. chives, chopped
1/2 tsp. garlic, minced
1/2 tsp. salt
1/4 tsp. white pepper, ground

For the hazelnuts:
1 3/4 cups hazelnuts, toasted and coarsely chopped
1Tbsp. butter, melted
1/4 cup light corn syrup
3 Tbsps. honey
3/4 tsp. curry powder
1/4 tsp. salt
1/8 tsp. cayenne pepper, ground 11/2 tsps. butter

For the salad:
4 cups spinach leaves, washed
3 cups spring greens, washed, torn
2 2/3 cups sweetened, dried cranberries
2 Anjou pears, cored and cubed
2 yellow bell pepper, seeded, cut into thin strips
1/2 cup green onions, thinly-sliced

Recipe and photo from Cranberry Marketing Committee.