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Pear and Cranberry Salad

1/2 cup canned whole berry cranberry sauce 
2 tablespoons balsamic vinegar 
1 tablespoon olive or canola oil 
12 cups (9 ounces) packed assorted bitter or gourmet salad greens 
6 small or 4 large pears (about 1-3/4 pounds) 
2 ounces blue or Gorgonzola cheese, crumbled 
Black pepper 

Combine cranberry sauce, vinegar and oil in small bowl; mix well
(Dressing may be covered and refrigerated up to 2 days before serving.) 
Arrange greens on six serving plates
Cut pears lengthwise into 1/2-inch-thick slices; cut core and seeds from each slice
Arrange pears attractively over greens
Drizzle cranberry dressing over pears and greens; sprinkle with cheese
Sprinkle with pepper to taste

Cook's Notes Be sure to use ripe pears
Forelles and Red Bartletts are particularly well suited for use in this salad

Food exchange per serving 2 fruit 1 fat
Calories 161 Calories from Fat 29 % Total Fat 6 g Saturated Fat 2 g 
Cholesterol 7 mg Carbohydrate 26 g Fiber 2 g Protein 4 g Sodium 165 mg

Courtesy Diabetic Cooking

Serves 6