Salad Of Pears, Roquefort, And Walnuts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | California | 5 | Servings | |
INGREDIENTS
| 6 | c | Torn mixed salad greens |
| Loosely packed | ||
| 2 | oz | Crumbled Roquefort |
| 1/2 | c | Broken walnut pieces |
| Toasted | ||
| 1 | Firm pear | |
| 3 1/2 | T | Hazelnut, peanut or |
| Vegetable oil | ||
| 1 | T | Sherry vinegar, plus 1 tsp |
| 1 | pn | Sugar |
| Salt and freshly ground | ||
| Pepper, to taste | ||
| Sherry Dressing |
INSTRUCTIONS
Prepare Sherry Dressing: In a small bowl whisk together oil, vinegar, and sugar. Add salt and pepper to taste. In a large bowl, toss together salad greens, Roquefort, and walnuts. Peel, halve, and core pear; cut in julienne strips, thinly slice, or cube. Add to greens. Toss salad with Sherry Dressing and serve. Timesaver Tip: Recipe ingredients can be prepared ahead and the salad tossed with dressing just before serving. To keep cut pears from discoloring, rub surfaces with lemon juice. Note: Gorgonzola or blue cheese can be substituted for the Roquefort. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 218
Calories From Fat: 142
Total Fat: 16.5g
Cholesterol: 3.5mg
Sodium: 228.2mg
Potassium: 235.6mg
Carbohydrates: 16.3g
Fiber: 3.5g
Sugar: 5.9g
Protein: 3.9g