| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
June 1995 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Vegetable oil |
| 3 |
lg |
Shallots; chopped |
| 1/4 |
c |
Fresh lemon juice |
| 3 |
tb |
Canned vegetable broth |
| 1 |
|
Head butter lettuce; torn into bite-size |
|
|
; pieces |
| 1 |
lg |
Bunch watercress; trimmed |
| 2 |
|
Ripe but firm pears; cored, sliced |
| 1/2 |
c |
Chopped walnuts; toasted |
| 1/2 |
c |
Crumbled Gorgonzola cheese |
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; 22
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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