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PEAR AND WALNUT SALAD WITH MINTED APRICOT NECTAR DRESSING

  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 10 mins

Ingredients

2tablespoons Balsamic vinegar
12cups mixed salad greens
1teaspoon fresh mint, chopped
2medium Anjou, Comice or Bartlett pears
1/8teaspoon salt
1/3cup apricot nectar
1cup California walnuts, chopped
1pinch dry hot mustard

Instructions

  1. Preheat oven to 350F. In large mixing bowl, prepare dressing by whisking together vinegar, apricot nectar, mint, salt and mustard.  Core pears and cut into half lengthwise.  Cut halves crosswise into thin slices.  Add pears to dressing.  Stir well.  Cover and refrigerate until well chilled. 
  2. Spread walnuts on ungreased baking sheet.  Toast in 350F oven for 8 to 10 minutes, or until crisp.  Set aside. 
  3. Wash and dry salad greens.  Tear into bite-size pieces and toss with pear and vinaigrette mixture.  Divide among 6 salad plates.  Top with chopped walnuts.

Nutritional Info *per serving

  • Calories 180
  • Glycemic Load 3
  • Fat 13g
  • Saturated Fat 1g
  • Polyunsaturated Fat 9g
  • Monounsaturated Fat 2g
  • Cholesterol 0mg
  • Sodium 60mg
  • Potassium 330mg
  • Carbohydrate 16g
  • Fiber 4g
  • Sugars 10g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 15%
  • Calcium 10%
  • Iron 8%
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