| 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)
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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