***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 to
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