***Cranberry Pear Salad with Curried Hazelnuts

Dressing

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

Hazelnuts

1 3/4 cups (8 oz)  Hazelnuts, toasted and coarsely chopped
1 tablespoon      Butter, melted
1/4 cup               Light corn syrup
3 tablespoons    Honey
3/4 teaspoon      Curry powder
1/4 teaspoon      Salt
1/8 teaspoon      Cayenne pepper, ground
1 1/2 teaspoons Butter

Salad

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 corn syrup, 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.

Serving Nutritional Analysis: Calories 420 (33% Calories from Fat), Protein 8g, Carbohydrate 68g, Fiber 8g, Fat 17g, Sat. Fat 2.5g, Cholesterol 10mg, Sodium 310mg