Description
A recipe for Cranberry Pear Salad With Curried Hazelnuts

Ingredients

• Dressing
  
• 8 ounces plain, fat-free yogurt
  
• 1 cup peeled, seeded and chopped cucumber
  
• 1 tablespoon honey
  
• 1 teaspoon lemon juice
  
• 1 teaspoon dried tarragon
  
• 1 teaspoon chopped chives
  
• 1/4 teaspoon minced garlic
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon ground white pepper
  
• Hazelnuts
  
• 1 3/4 cups toasted, coarsely chopped hazelnuts
  
• 1 tablespoon melted butter
  
• 1/4 cup light corn syrup
  
• 3 tablespoons honey
  
• 3/4 teaspoon curry powder
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon ground cayenne pepper
  
• 1 1/2 teaspoons butter
  
• Salad
  
• 2 cups spinach leaves, washed
  
• 1 1/2 cups spring greens, washed and torn
  
• 1 1/3 cups sweetened dried cranberries
  
• 1 Anjou pear, cored and cubed
  
• 1 yellow bell pepper, seeded and cut into thin strips
  
• 1/4 cup thinly sliced green onions

Preparation
Process dressing ingredients in food processor or blender until smooth.

Preheat oven to 300°F. Place hazelnuts in large bowl. Pour melted butter into 9 x 9 x 2-inch pan; set aside.

Stir corn syrup, honey, curry powder, salt and cayenne pepper in small saucepan until boiling. Boil 2 minutes; do not stir. Stir in 1 1/2 teaspoons butter until melted.

Immediately pour over nuts. Stir until coated. Spread into prepared pan. Bake 15 to 20 minutes, stirring occasionally, until golden brown. Pour onto baking sheet; cool. Break into small pieces.

Place salad ingredients in large bowl. Toss with dressing. Sprinkle with curried hazelnuts.

Nutrition
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

Serves
Makes 4 servings.

Variations
no information available