| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Alive &, Cooking | 4 | Servings | |
INGREDIENTS
| 2 | oz | Walnuts, chopped |
| 2 | Heads cos lettuce | |
| 1 | Bunc rocket | |
| 2 | Watercress | |
| 3 | Ripe comice pears, cored and | |
| sliced | ||
| Freshly ground black pepper | ||
| 2 | T | Sherry vinegar |
| 2 | Shallots, finely chopped | |
| 3 | T | Light olive oil |
| 2 | T | Walnut oil |
| Salt |
INSTRUCTIONS
Preheat the oven to 190C/375F/gas 5. Prepare the vinaigrette by mixing together the sherry vinegar, shallots and a little salt. Whisk in the oils to emulsify. Set aside. Toast the walnuts in the oven for 10 minutes or until they begin to brown. Set aside to cool. Rinse and dry the lettuce, rocket and watercress. Toss the salad leaves, pears and walnuts with the vinaigrette. Sprinkle with black pepper and serve at once. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 208
Calories From Fat: 145
Total Fat: 17g
Cholesterol: 0mg
Sodium: 98.1mg
Potassium: 845.8mg
Carbohydrates: 12.8g
Fiber: 7.6g
Sugar: 4.1g
Protein: 6g