Pear and Cranberry Chopped Salad

Name: Pear and Cranberry Chopped Salad
Yield: Serves 4 as a light entrée and 6 as a side dish
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

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Appears in Cook's Illustrated July/August 2009

SERVES4 as a light entrée and 6 as a side dish

WHY THIS RECIPE WORKS

To prevent the cut-up produce in our chopped salad recipe from exuding moisture, we turned to techniques like seeding the cucumbers and quartering the cherry tomatoes before salting them to expose more surface area to the salt. An assertive...

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