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Asian Pear and Blue Cheese Salad

by SusySedano  |  Jul 14, 2012

Asian Pear and Blue Cheese Salad
  1. PREP
  2. 0 m
  • COOK
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This salad is more than just a crowd-pleaser, it’s loaded with immune-boosting antioxidants from the pecans, contains calcium and vitamin A from the blue cheese, and is a good source of fiber, says Kara Ellis, a clinical dietitian and nutrition expert in Hartford, CT. The red leaf lettuce is packed with vitamins C and K, folate, iron, and potassium. Plus,it’s just so yummy!



  • 3 cups Red Leaf Lettuce
  • 1/2 cup Crumbled Blue Cheese
  • 1/2 cup Pecan
  • 1 1/2 large Pear
  • 1 oz Red Onion
  • 3 tbsp Olive Oil
  • 3 tbsp Red Wine Vinegar*
  • 1 tbsp Dijon Mustard
  • 2 clove Garlic


1 Ingredients:
2 For the salad:
3 large head of red leaf lettuce
4 /2 cup reduced-fat blue cheese, crumbled
5 /2 cup pecans, halves and whole pieces
6 /2 large Asian (or Bosc) pears cut into pieces
7 small-medium red onion
9 For the dressing:
10 tablespoons olive oil (or canola oil)
11 tablespoons red wine vinegar
12 tablespoon Dijon mustard
13 large garlic cloves, diced
15 Directions:
16 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!
17 Makes 3 servings
19 Per serving (3 entrée-sized salads): 265 calories, 16g fat, 4g saturated fat, 20g carbohydrates, 6g fiber, 377mg sodium, 5g protein