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    Red Leaf, Pear And Walnut Salad


    Source of Recipe


    Adapted recipe from the WebMD internet site

    * Exported from MasterCook *

    Red Leaf, Pear And Walnut Salad

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Family, Fruits, Salads

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 tablespoons apple cider vinegar
    1/2 cup apple juice
    1/4 cup canola oil
    4 teaspoons Dijon mustard
    1 tablespoon honey
    1 teaspoon poppy seeds
    salt -- to taste
    pepper -- to taste
    10 cups red leaf lettuce -- rinsed,
    -- well-drained, and
    -- coarsely chopped
    2/3 cup walnut pieces -- coarsely chopped
    -- and toasted*
    3 pears -- peeled, cored, and
    -- cut into 3/4-inch
    -- pieces

    Add vinegar, apple juice, canola oil, Dijon mustard, and honey to food processor or blender and pulse until well combined.

    Stir in poppy seeds and add salt and pepper to taste, if desired. Reserve 1/4 cup of the dressing and set aside.

    Add red leaf lettuce and walnuts to large bowl, drizzle the remaining dressing over the top, and toss to coat well. Divide the lettuce among 8 individual salad plates or bowls. Add pears to the large bowl and toss them with the reserved 1/4 cup dressing. Spoon pears evenly over the eight salads.

    * To toast the walnut pieces, broil in oven or toaster oven, stirring often and watching carefully, until golden brown (about 2-3 minutes). Or toast them in a nonstick frying pan over medium heat.

    Yield: 8 servings

    Per serving: 187 calories

    3.5 g protein, 16.5 g carbohydrate, 12.5 g fat (1 g saturated fat, 5.5 g monounsaturated fat, 6 g polyunsaturated fat), 0 mg cholesterol, 3 g fiber, 68 mg sodium. Calories from fat: 60%.

    Judi's notes: This is a delicious salad. I made this salad adding about 1-1/2 cups of left over roasted chicken or turkey. This is great as a hot-weather food when you just don't want to heat the kitchen. Also you can add about 1/2 cup red seedless grapes.


    Source:
    "Web MD"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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