Asian Pear Cranberry Salad with Chantilly Dressing

Asian Pear Cranberry Salad with Chantilly Dressing




  • 1 cup fresh or frozen cranberries, coarsely chopped
  • 1 cup Sugar
  • 2 Asian pears, peeled and diced (2 cups)
  • 1 1/2 cups green grapes, halved
  • 1/2 cup whipping cream
  • 1/2 cup mayonnaise
  • 1/4 cup Powdered Sugar
  • 1 (5 ounce) package Dole Spring Mix
  • 1/2 cup sliced almonds, toasted
A refreshing flavor combination for a Thanksgiving salad.


  1. Combine cranberries and sugar, cover and refrigerate overnight. Drain cranberry mixture for 1/2 hour, stirring occasionally. In large bowl, combine cranberries, Asian pears and grapes, cover and refrigerate. In small bowl, blend whipping cream, mayonnaise and powdered sugar until smooth.
  2. To Serve: Divide greens evenly among 8 salad plates. Spoon 1/2 cup fruit mixture on center of greens. Spoon about 2 tablespoons dressing over each salad. Sprinkle each with almonds.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.