Cranberry Pear Salad
with Curried Hazelnuts


8 oz Yogurt, plain, fat free

1 cup Cucumber, peeled, seeded and chopped

1 tablespoon Honey

1 teaspoon Lemon juice

1 teaspoon Tarragon, dried

1 teaspoon Chives, chopped

1/4 teaspoon Garlic, minced

1/4 teaspoon Salt

1/8 teaspoon White pepper, ground


1 3/4 cups (8 oz) Hazelnuts, toasted and coarsely chopped

1 tablespoon Butter, melted

1/4 cup Honey

3/4 teaspoon Curry powder

1/4 teaspoon Salt

1/8 teaspoon Cayenne pepper, ground

1 1/2 teaspoons Butter


2 cups (4 oz) Spinach leaves, washed

1 1/2 cups (4 oz) Spring greens, washed and torn

1 1/3 cups (6 oz) Cranberries, sweetened dried

1 Anjou pear, cored and cubed

1 Yellow bell pepper, seeded and cut into thin strips

1/4 cup Green onions, thinly sliced

Process dressing ingredients in food processor or blender until smooth.

Preheat oven to 300°F.

Place hazelnuts in large bowl. Pour melted butter in 9x9x2-inch pan; set aside.

Stir honey, curry powder, salt and cayenne pepper in small saucepan until boiling. Boil 2 minutes; do not stir. Stir in 1 1/2 teaspoons butter until melted. Immediately pour over nuts. Stir until coated.

Spread into prepared pan. Bake at 300°F 15 to 20 minutes, stirring occasionally, until golden brown. Pour onto buttered baking sheet; cool. Break into small pieces. Makes 2 1/2 cups. Place salad ingredients in large bowl. Toss with dressing. Sprinkle on 1 cup curried hazelnuts.

Makes 4 servings.