Pear, Romaine Lettuce and Cashew Salad

The TENA Kitchen Recipe

Pear, Romaine Lettuce and Cashew Salad

Ingredients

    Salad

  • 1,5 L Romaine lettuce, washed and torn into bite-sized pieces
  • 1 medium Bosc pear, halved, cored and cut into bite-sized pieces
  • 125 ml Red onion, thinly sliced
  • 125 ml Cashews, coarsely chopped
  • 125 ml Feta cheese, crumbled
  • 85 ml cup Dried cranberries

    Dressing

  • 60 ml Canola oil
  • 2,5 ml Freshly grated ginger
  • 5 ml Grated lemon zest
  • 1,25 ml Mild mustard
  • 1 Clove garlic, minced
  • 1,25 ml Salt
  • 0,5 ml Granulated sugar

Directions

  1. Combine salad ingredients in salad bowl.
  2. Whisk together dressing ingredients.
  3. Drizzle over salad and toss.