Pear and Cranberry Salad with Honey-Ginger Dressing

Pear and Cranberry Salad with Honey Ginger Dressing


Serving Size:
1 cup salad, 1-1/2 tablespoons dressing

    Diet Types:
  • CKD non-dialysis
  • Dialysis
  • Lower Protein
  • Vegetarian


  • 2 cups watercress
  • 4 cups baby green leaf lettuce
  • 1 medium Bartlett pear
  • 1/3 cup dried, sweetened cranberries
  • 2 tablespoons pecan pieces
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons ginger paste (or minced ginger)
  • 1 teaspoon Dijon mustard


  1. Clean the watercress; core and slice pear then cut each slice into 3 pieces.
  2. In a large bowl combine watercress, lettuce, pear, cranberries and pecan pieces.
  3. In a jar combine vinegar, honey, olive oil, ginger and mustard. Cover with a lid and shake until well mixed.
  4. Pour dressing over salad and toss before serving. 

Helpful hints

  • Adjust the amount of salad dressing added according to your preference for more or less dressing.
  • Ginger paste is packaged in a tube and available in the produce section of some grocery stores. If unavailable, use minced fresh ginger root. 

Nutrients per serving

Calories 180

Protein 1 g

Carbohydrates 19 g

Fat 11 g

Cholesterol 0 mg

Sodium 26 mg

Potassium 165 mg

Phosphorus 30 mg

Calcium 34 mg

Fiber 2.2 g

Added Sugar 10 g

Kidney and kidney diabetic food choices

  • 1 vegetable, low potassium
  • 1/2 fruit, low potassium
  • 2 fat
  • 1/2 high-calorie 

Carbohydrate choices


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