Crunchy and sweet salad with iceberg, cranberries and parmesan

Crunchy and sweet salad with iceberg, cranberries and parmesan

Photo and text by Panos Diotis and Mirella Kaloglou.

Calories (per serving): 
313
Servings: 
Cooking Time: 

 

This is a wonderful green salad which can be used as a side for many grilled or roasted meat dishes; you can also have it as a main dish, if you're looking for a lighter meal or consider it as a choice for your parties and backyard barbecues!

It's one of our favorite salad recipes!


Iceberg lettuce, pear, dried cranberries and walnuts are combined with a sweet orange-mustard-balsamic vinegar dressing and are topped with parmesan flakes.

The base for this salad is iceberg lettuce. We love iceberg, as it has this crunchy texture and mild flavor which allows many many different combinations. Moreover, it can stay longer than other lettuces in the fridge without spoiling; so it’s very convenient using it for your salad recipes and sandwiches/burgers.


Crunchy and sweet salad with iceberg, cranberries and parmesan


The juicy, sweet pear, cut in thin slices gives a sweet touch of fruit flavor in the salad, and the cranberries and walnuts compliment the salad with a sweet and smoky flavor and also improve the texture.
Of course such salad has many health benefits, as it is rich in fiber, antioxidants and calcium, but in this case besides being healthy, this salad is also very tasty:) Who said that eating healthy cannot be a pleasure too?
This recipe is also very easy to make; it requires juuust a few minutes to cut the iceberg and the pear and make the dressing. However, if you set this salad aside for a few minutes more before serving it, the taste will be enhanced as the flavors will combine better! We hope you'll enjoy it as much as we do!


Ingredients: 

- 180g/6.3oz (3-4 leaves), iceberg lettuce, hand torn into chunks/bites
- 140g/5oz (1 medium sized) pear, peeled, cored and thinly sliced
- 30g/1.05oz (3 tablespoons), cranberries, dried
- 30g/1.05oz (3 tablespoons), walnuts, crumbled and toasted
- 100g/ 3.5oz parmesan lakes


Dressing:
- 60ml (1/4 cup) olive oil
- 4 tablespoons orange juice (preferably from a fresh, sweet orange)
- 2 tablespoons yellow mustard
- 1 tablespoon balsamic vinegar
- salt and pepper


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Preparation:


Take off the core (pic.1), peel (pic.2) and slice the pear (pic.3).


Put the iceberg chunks and the pear slices into a large bowl.


Prepare the dressing by pouring the olive oil, the orange juice (pic.1) and the mustard (pic.2) in a medium sized bowl. Mix using a whisk for a few seconds to blend into a smooth result. Then whisk in the balsamic vinegar (pic.3). Whisk again (pic.4).


Add salt and pepper and whisk well until all the ingredients are nicely combined (pic.5).Pour the dressing in the bowl with the lettuce and the pear (pic.6).Mix using your hands, to coat with the dressing (pic.7).

Serve adding the dried cranberries, the walnuts and the parmesan flakes on top. Enjoy!


Tips: 

1. If you want a sweeter result with your dressing, you can simply add 1-2 teaspoons of honey.
2. This salad is best served fresh.

 

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salad with iceberg, cranberries and parmesan

 

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