Pear and Cranberry Chopped Salad

Serves 4 as a light entrée and 6 as a side dish.

ingredients

INGREDIENTS
1 medium cucumber , peeled, halved lengthwise, seeded, and cut into 1/2-inch dice (about 1 1/4 cups)
Table salt
3 tablespoons extra virgin olive oil
3 tablespoons sherry vinegar
1 medium red bell pepper , seeded and cut into 1/4-inch pieces (about 1 cup)
1 ripe but firm pear cut into 1/4-inch pieces (about 1 cup)
1/2 small minced red onion (about 1/4 cup)
1/2 cup dried cranberries
1 romaine lettuce , cut into 1/2-inch pieces (about 3 cups)
4 ounces blue cheese , crumbled (about 1 cup)
1/2 cup pistachios , toasted and coarsely chopped
Ground black pepper

1
INSTRUCTIONS
2
1. Combine cucumber and 1/2 teaspoon salt in colander set over bowl and let stand 15 minutes.
3
2. Whisk oil and vinegar together in large bowl. Add drained cucumber, bell pepper, pear, onion, and cranberries; toss and let stand at room temperature to blend flavors, 5 minutes.
4
3. Add romaine, blue cheese, and pistachios; toss to combine. Season with salt and pepper and serve.

Source: Cook's Illustrated July 2009