Pear, Date & Walnut Salad with Blue Cheese
Ingredients
Vinaigrette
-
¼
cup
extra-virgin olive oil
-
1½
tablespoons
white wine vinegar
-
1
teaspoon
honey or maple syrup
-
1
teaspoon
Dijon mustard
-
pinch
salt
-
several twists
freshly ground black pepper
Salad
-
⅓
cup
chopped raw walnuts
-
5 to 6
ounces
red leaf lettuce, torn into small pieces (about 5 to 6 cups) or spring mix
-
7
Medjool dates, pitted and sliced thin
-
2
Bosc or Bartlett pears, unpeeled and sliced into ¼-inch thick pieces
-
⅓
cup
crumbled blue cheese
Instructions
- Prepare the dressing by whisking together all vinaigrette ingredients in a small bowl and adjust to taste.
- Toast the walnuts in a skillet over medium heat until fragrant, about 4 to 5 minutes, then set aside.
- In a serving bowl, combine the greens, dates, pears, and toasted walnuts.
- Drizzle some dressing over the salad and toss to coat the greens lightly, serving in individual bowls with blue cheese on top.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
20g
Total carbohydrates
20g
Total protein
6g
Sodium
200mg
Cholesterol
15mg
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