Cranberry, Pecan, and Pear Salad

Ingredients

• 3 tablespoons balsamic vinegar 
• 2  bartlett pears cored sliced
• 0.1 teaspoon pepper black
• 1 teaspoon dijon mustard 
• 2 tablespoons less-sodium chicken broth fat-free
• 2 cups salad greens mixed
• 0.3 cup olive oil 
• 0.3 cup pecans toasted chopped
• 0.3 teaspoon salt 
• 2 teaspoons sugar 
• 0.3 cup cranberries dried sweetened
• 0.5 cup cranberries dried sweetened

Equipment

• food processor
• bowl

Directions

1. Place 1/3 cup cranberries in a small bowl; cover with warm water.
2. Let stand 10 minutes or until cranberries plump; drain well.
3. Place plump cranberries and next 6 ingredients in a food processor; process until smooth. With processor on, slowly add oil through food chute; process until blended.
4. Divide salad greens evenly among 6 plates.
5. Sprinkle 1/2 cup dried cranberries evenly over salads; top evenly with pear slices and pecans.
6. Drizzle 1 1/2 tablespoons dressing over each salad.
7. Serve immediately.