| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
Sami |
Fruit, Alads |
1 |
servings |
INGREDIENTS
| 4 |
tb |
Pine nuts |
| 12 |
|
Assorted leaves of salad greens (butter; endive, argula, red |
|
|
Lettuce |
| 2 |
|
Ripe Seckel pears |
| 2 |
|
Stalks broccoli; separated into |
|
|
Flowerets |
| 12 |
|
Green beans |
| 8 |
lg |
Fresh basil leaves |
| 3 |
tb |
Olive oil |
| 3 |
tb |
Balsamic vinegar |
|
|
Salt; pepper to taste |
|
|
(optional) |
INSTRUCTIONS
Toast pine nuts under broiler, until barely tanned. Watch carefully, as
they toast quickly. Set aside to cool. Steam the broccoli and beans until
crisp tender. Toss vegetables with olive oil and vinegar, and chill, an
hour or overnight. Slice pears into 8 to 12 slices each, eliminating core.
Do not peel. Arrange greens on two salad plates, followed by broccoli and
beans. Arrange Seckel pear slices in a fan, and add basil leaves. Divide
pine nuts between two salads, and garnish each salad. Pour any remaining
oil and vinegar sparingly on the salads.
This recipe can easily be doubled or tripled, if more composed salads are
desired, or all ingredients can be tossed for a dinner salad, to serve in a
salad side bowl.
Always be sure to use ripe pears.
Per serving: 921 Calories (kcal); 62g Total Fat; (53% calories from fat);
46g Protein; 76g Carbohydrate; 0mg Cholesterol; 334mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 13 Vegetable; 0 Fruit; 11 Fat; 0
Other Carbohydrates
Recipe by: http://www.usapears.com
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