DIRECTIONS
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Ingredients:
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For the salad:
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large head of red leaf lettuce
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/2 cup reduced-fat blue cheese, crumbled
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/2 cup pecans, halves and whole pieces
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/2 large Asian (or Bosc) pears cut into pieces
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small-medium red onion
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For the dressing:
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tablespoons olive oil (or canola oil)
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tablespoons red wine vinegar
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tablespoon Dijon mustard
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large garlic cloves, diced
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Directions:
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Wash and dry lettuce well. Chop and place in large salad bowl. Finely chop garlic. In a small bowl, whisk together oil, Dijon mustard, chopped garlic, and redwine vinegar. Chop red onion and Asian pears and place in bowl with lettuce. On medium/high heat, roast pecans in saucepan (be sure to stir or mix to prevent burning). You will smell the nuts beginning to roast. Roast pecans for approximately 8 minutes or until lightly browned on both sides. Remove fromheat and let cool. Add cooled pecans and crumbled blue cheese to salad. Adddressing, toss to coat, and enjoy!
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Makes 3 servings
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Per serving (3 entrée-sized salads): 265 calories, 16g fat, 4g saturated fat, 20g carbohydrates, 6g fiber, 377mg sodium, 5g protein