Besides giving this salad a nutty crunch, walnuts are a rich source of omega-3 fatty acids, as well as vitamins, minerals, protein and antioxidants. For an added flavor dimension, crumble some Gorgonzola cheese over each salad.
| Prep Time: | 25 minutes |
| Ready in: | 25 minutes |
| Yield: | 8 servings, about 1 cup each |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 2 tablespoons finely chopped shallot | |
| 3 tablespoons vegetable broth | |
| 3 tablespoons extra-virgin olive oil | |
| 1 1/2 tablespoons balsamic vinegar | |
| 1/2 teaspoon Dijon mustard | |
| 1/4 teaspoon salt | |
| Freshly ground pepper to taste | |
| 1/2 cup chopped walnuts | |
| 2 firm red Bartlett pears | |
| 5 cups butterhead lettuce (Bibb or Boston), torn into bite-size pieces | |
| 4 cups arugula , trimmed | |
Recipe Directions
- To prepare dressing: Whisk shallot, broth, oil, vinegar, mustard, salt and pepper in a small bowl.
- To prepare salad: Toast walnuts in a small dry skillet over medium-low heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
- Just before serving, cut pears into 16 slices each. Place in a large bowl. Spoon on 1 tablespoon of the dressing and toss to coat. Add lettuce, arugula and the remaining dressing; toss well. Divide among 8 plates. Top with the walnuts.
Cover and refrigerate the dressing (Step 1) for up to 2 days.
Health Advantages: low calorie, low carb, low sat fat, low cholesterol, low sodium, heart healthy, healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 8 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 132 cal | Carbohydrate Servings: | 1/2 | |||||
| Carbohydrates: | 10 g | Dietary Fiber: | 2 g | Cholesterol: | 0 mg | |||
| Fat: | 10 g | Sodium: | 94 mg | Saturated Fat: | 1 g | |||
| Protein: | 2 g | Potassium: | 211 mg | Monounsaturated Fat: | 5 g | |||
| Nutrition Bonus: | Vitamin A (30% daily value). | |||||||
| Exchanges: | 2 vegetable, 2 fat | |||||||
