skip to Main Content

Ingredients

  • 6 cups baby lettuce
  • 1 ripe pear (bosc), cored and sliced
  • 1/4 cup toasted walnut pieces
  • 1/3 cup dried cranberries
  • 1/2 cup Pear Walnut Vinaigrette
  • 1/4 cup Roquefort cheese

Place baby lettuce, pear slices, walnut pieces, cranberries and pear vinaigrette in a large mixing bowl and toss gently to moisten lettuce. Divide salad equally on four salad plates. Garnish each salad with 1 tablespoon crumbled Roquefort cheese.

Per serving:
Calories 190; Protein 5 g; Total Fat 11 g; Saturated Fat 2.5 g; Carbohydrates 21 g; Dietary Fiber 4 g; Cholesterol 10 mg; Sodium 210 mg

Thoughts to share?

This Post Has 0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

City and state are only displayed in our print magazine if your comment is chosen for publication.

ADVERTISEMENT

More Like This

Back To Top
[class^="wpforms-"]
[class^="wpforms-"]