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| 2 | cups bite-size pieces romaine lettuce |
| 1/2 | red pear, thinly sliced |
| 2 | tablespoons crumbled blue cheese |
| 2 | tablespoons coarsely chopped walnuts, toasted |
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| 2 | tablespoons walnut, olive or vegetable oil |
| 1 1/2 | teaspoons cider vinegar |
| 1/4 | teaspoon Dijon mustard |
| 1/8 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 1 | clove garlic, finely chopped |
| 1. | In medium bowl, mix all salad ingredients. |
| 2. | In tightly covered container, shake all vinaigrette ingredients until well blended. Add to salad; toss to mix. |
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| Over 5,000 varieties of pears are grown throughout the world! |
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| To toast walnuts, heat oven to 350ºF. Bake in an ungreased shallow pan about 10 minutes, stirring occasionally, until golden brown. |
Nutrition Information:
240 ( 190 ); 21 g ( 3 g); 5 mg; 180 mg; 10 g ( 2 g); 4 g 24 %; 24 %; 8 %; 6 % 2 ; 4