| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Vegetarian | Vegtime1 | 1 | servings |
INGREDIENTS
| 1/3 | c | Rice vinegar |
| 2 | ts | Cranberry juice concentrate |
| 1 | ts | Dijon mustard |
| 1/3 | c | Olive oil |
| Salt and freshly ground black pepper to | ||
| ; taste | ||
| 9 | c | Mixed greens |
| 2 | md | Anjou or Bosc pears |
| Cored and thinly sliced lengthwise | ||
| 3 | oz | Blue or gorgonzola cheese; crumbed |
| 3 | tb | Chopped walnuts |
| 3 | tb | Dried cranberries |
INSTRUCTIONS
DRESSING SALAD 6 SERVINGS LACTO 30 MINUTES Walnuts, crumbled blue cheese and ripe pears turn a simple green salad into a delicious fall classic. Dressing: In small bowl, whisk together vinegar, juice concentrate and mustard. Slowly add oil, whisking until blended and thickened. Season with salt and pepper. Divide greens among 6 individual serving plates. Top each with sliced pears, crumbled cheese, walnuts and cranberries. Drizzle each with some dressing and serve. PER SERVING WITH 1 TABLESPOON DRESSING: 176 CAL.; 6G PROT.; 13G TOTAL FAT (4G SAT. FAT); 32G CARB.; 11MG CHOL.; 205MG SOD.; 4G FIBER. Converted by MC_Buster. Recipe by: Vegetarian Times, October, 1998, page 112 Converted by MM_Buster v2.0l.
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”