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CATEGORY CUISINE TAG YIELD
Dairy, Grains Vegetarian Vegtime1 1 Servings

INGREDIENTS

1/3 c Rice vinegar
2 t Cranberry juice concentrate
1 t Dijon mustard
1/3 c Olive oil
Salt and freshly ground
black pepper to
taste
9 c Mixed greens
2 Anjou or Bosc pears
Cored and thinly sliced
lengthwise
3 oz Blue or gorgonzola cheese
crumbed
3 T Chopped walnuts
3 T Dried cranberries

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1241
Calories From Fat: 782
Total Fat: 89.3g
Cholesterol: 0mg
Sodium: 410.5mg
Potassium: 1536.4mg
Carbohydrates: 138.9g
Fiber: 16g
Sugar: <1g
Protein: 8.8g


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