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Mesclun with Pears and Blue Cheese
Ingredients
-
10
cups mesclun or torn romaine
-
3
medium red and/or green pears, cored and thinly sliced
-
1/4
cup pear nectar
-
2
tablespoons walnut oil or salad oil
-
2
tablespoons white wine vinegar
-
1
teaspoon Dijon-style mustard
-
1/8
teaspoon ground ginger
-
1/8
teaspoon black pepper
-
1/2
cup broken walnuts, toasted or 1 recipe Candied Nuts
-
1/2
cup crumbled blue cheese (2 ounces)
Directions
1. In a large salad bowl place mesclun and pear slices. Toss lightly to combine.
2. For dressing, in a screw-top jar combine pear nectar, oil, vinegar, mustard, ginger, and pepper. Cover and shake well. Pour dressing over salad; toss lightly to coat.
3. Divide evenly among salad plates. Sprinkle each serving with nuts and cheese.
4. Makes 8 side-dish servings
From the Test Kitchen
- Variation Balsamic-Dressed Mesclun with Pears:Prepare as directed above, except omit dressing. Toss salad with 1/2 cup Balsamic Vinaigrette or bottled balsamic vinaigrette. Nutrition Facts per serving: 183 cal., 13 g total fat (3 g sat. fat), 5 mg chol., 107 mg sodium, 15 g carbo., 3 g fiber, 4 g pro.Daily Values: 6% vit. A, 10% vit. C, 7% calcium, 5% ironExchanges: 1 vegetable, 1/2 Fruit, 2 1/2 Fat
Nutrition Facts
(Mesclun with Pears and Blue Cheese)
- Servings Per Recipe 8,
- Calories 152,
- Protein (gm) 4,
- Carbohydrate (gm) 13,
- Fat, total (gm) 11,
- Cholesterol (mg) 5,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 6,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 8,
- Vitamin A (IU) 292,
- Vitamin C (mg) 6,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 52,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 110,
- Potassium (mg) 246,
- Calcium (DV %) 71,
- Iron (DV %) 1,
- Vegetables () 1,
- Fruit () 1,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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