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Pear-Blue Cheese Salad
Ingredients
- 1 recipeHoliday Dijon Vinaigrette (see www.bhg.com) or 3/4 cup favorite purchased vinaigrette
- 2 tablespoons butter
- 1 cup pecan halves
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 16 cups torn curly endive (chicory), romaine lettuce, or spinach
- 3 ripe pears, cored and thinly sliced
- 1 cup crumbled blue cheese
Directions
1. Prepare Holiday Dijon Vinaigrette. In a large skillet melt butter over medium heat. Add pecan halves. Cook 4 to 5 minutes or until pecans are lightly toasted, stirring frequently. Sprinkle sugar and salt over pecans; cook and stir for 1 minute more. Transfer pecans to a medium bowl; cool.
2. In a 6- to 8-quart salad bowl combine curly endive, pears, blue cheese, and half the pecans. Pour Holiday Vinaigrette over salad. Toss gently to coat. Divide among salad plates. Sprinkle with remaining pecans. Makes 8 to 10 servings.
From the Test KitchenTest Kitchen Tip:
- To serve on a buffet, add only about 1/4 cup dressing; serve remaining dressing on the side.
Nutrition Facts
(Pear-Blue Cheese Salad)
- Servings Per Recipe 8,
- cal. (kcal) 265,
- Fat, total (g) 21,
- chol. (mg) 16,
- sat. fat (g) 6,
- carb. (g) 17,
- Monosaturated fat (g) 12,
- Polyunsaturated fat (g) 3,
- fiber (g) 7,
- sugar (g) 7,
- pro. (g) 6,
- vit. A (IU) 243,
- vit. C (mg) 6,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 65,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 390,
- Potassium (mg) 456,
- calcium (mg) 121,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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