| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | June 1995 | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Vegetable oil |
| 3 | Shallots, chopped | |
| 1/4 | c | Fresh lemon juice |
| 3 | T | Canned vegetable broth |
| 1 | Head butter lettuce, torn | |
| into bite-size | ||
| pieces | ||
| 1 | Bunch watercress, trimmed | |
| 2 | Ripe but firm pears, cored | |
| sliced | ||
| 1/2 | c | Chopped walnuts, toasted |
| 1/2 | c | Crumbled Gorgonzola cheese |
| 22 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Heat oil in heavy medium saucepan over medium-low heat. Add shallots and saute until translucent, about 4 minutes. Mix in lemon juice and broth. Season to taste with salt and pepper. Toss lettuce, watercress and warm dressing in large bowl. Divide greens among 6 plates. Arrange pear slices in spoke pattern on greens, dividing equally. Sprinkle with walnuts and cheese. Serves 6. Bon Appetit June 1995 Converted by MC_Buster. Per serving: 1284 Calories (kcal); 124g Total Fat; (83% calories from fat); 31g Protein; 24g Carbohydrate; 50mg Cholesterol; 787mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1553
Calories From Fat: 974
Total Fat: 112.3g
Cholesterol: <1mg
Sodium: 354.9mg
Potassium: 1034.2mg
Carbohydrates: 138.6g
Fiber: 13.1g
Sugar: 76g
Protein: 13.2g