Eclectic Salad With Maple Ginger Walnuts

Maple Ginger Walnuts:

1. Preheat oven to 300 degrees.
2. Combine all ingredients except the walnuts in small saucepan. Bring to a simmer and cook over low heat 3 minutes.
3. Put the walnuts in a bowl and pour mixture over them, tossing to coat.
4. Line a large baking sheet with foil and spread coated nuts on it. Bake 35-40 minutes, stirring every 10 minutes. The nuts should look toasted and be almost dry as you toss them.
5. Slide the foil off the pan and let cool on a rack. Be careful because caramelized sugar is very hot.
6. Let the nuts cool completely. Can be stored in an airtight container for one week.

Salad:

1. Toss greens with balsamic vinaigrette to coat.
2. Divide among six plates. Arrange pear slices over greens. Sprinkle with blue cheese and dried cranberries. Top with Maple Ginger Walnuts.

Nutrition Facts for Salad (per serving): Calories – 93, Fat – 7.0g, Protein – 4.8g, Vitamin A – 16%, Vitamin C – 23%, Calcium – 11%.

Nutrition Facts for Maple Ginger Walnuts (per serving): Calories – 648, Fat – 61.1g, Dietary Fiber – 5.4g, Protein – 13.4g, Iron – 12%.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.