| |
| INGREDIENTS |
Dressing: |
| 2 tbsp. |
finely chopped shallot |
| 3 tbsp. |
vegetable broth |
| 2 tbsp. |
extra-virgin olive oil |
| 1½ tbsp. |
balsamic vinegar |
| ½ tsp. |
Dijon mustard |
| ¼ tsp. |
salt (optional) |
| |
freshly ground pepper to taste |
Salad: |
| ½ cup |
chopped walnuts |
| 2 |
firm red Bartlett pears |
| 5 cups |
butter-head lettuce (Bibb or Boston), torn into bite-size pieces |
| 4 cups |
arugula, trimmed |
|
|
|
| RECIPE |
-
Whisk shallot, broth, oil, vinegar, mustard, salt, and pepper in a small bowl.
-
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 large bowl and toss with 1 tablespoon of dressing to coat.
-
Add lettuce, arugula and remaining dressing.
-
Divide among 8 plates, top with walnuts and serve.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 cup
NUMBER OF SERVINGS:
8
|
|
|
| NUTRITION FACTS |
| |
| Calories |
110 |
|
| Total Fat |
8 g |
|
| Sodium |
20 mg |
|
| Total Carbohydrates |
8 g |
|
| Fiber |
2 g |
|
| Protein |
2 g |
|
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|
