Total Time
15mins
Prep 15 mins
Cook 0 mins

This is from Cooking Light December 2005. The magazine suggests serving this over a salad of mixed greens and sliced red onions, topped with toasted walnuts.

Ingredients Nutrition

Directions

  1. Drain pears, reserving 1/3 cup pear juice.
  2. Combine pears, juice, vinegar, and remaining ingredients in a blender; process until smooth.
Most Helpful

5 5

Excellent recipe! I left out the red pepper and added about 2 tsp. of brown sugar. I served a salad of spring greens, gouda cheese, sliced red pears and dried cranberries; so I wanted my dressing a little bit sweeter and this was a perfect fit! The next time I make it, I'm thinking of adding a little nutmeg as well. Thanks for a great vinaigrette!