SparkPeople Advertisers Keep the Site Free

5 of 5 (2)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 403.0
  • Total Fat: 21.4 g
  • Cholesterol: 21.3 mg
  • Sodium: 444.6 mg
  • Total Carbs: 35.9 g
  • Dietary Fiber: 10.1 g
  • Protein: 11.7 g

View full nutritional breakdown of Pomegrante& Pear Salad with Stilton blue, walnuts & baby greens calories by ingredient
Report Inappropriate Recipe

Pomegrante& Pear Salad with Stilton blue, walnuts & baby greens

Submitted by: CCKELLY3

Introduction

I've been reading about the health benefits in the probiotics of blue cheese, along with benefits of cider vinegar to boost the immune system. I've been fighing off a cold and my body has been craving fat, so I whipped up this super healthy mix with the antioxidants of pomegrante and the super rich vitamin content of the baby greens and romaine, with the fats from avacado and walnut to make it a full, satisfying dinner. I've been reading about the health benefits in the probiotics of blue cheese, along with benefits of cider vinegar to boost the immune system. I've been fighing off a cold and my body has been craving fat, so I whipped up this super healthy mix with the antioxidants of pomegrante and the super rich vitamin content of the baby greens and romaine, with the fats from avacado and walnut to make it a full, satisfying dinner.
Number of Servings: 1

Ingredients

    1/2 pomegrante fruit, seeds
    1 pear, chopped
    1 cup shredded romaine lettuce
    1/2 cup Spring mix, baby greens salad mix
    1/2 cup baby spinach leaves
    1 oz. Stilton blue cheese, crumbled
    1/3 oz (about 5 halves) walnut, crumbled
    1 oz. Haas avacado, chopped
    1/3 cup red onion or sweet onion, finely sliced
    1 Tbs aged Balsamic vinegar
    1/2 Tbs organic Cider Vinegar
    ground black pepper and sea salt to taste

Directions

The nutritional analysis is for a single, large serving inteded to be a full lunch or dinner. However, you can cut it in half and use it as a side salad for 2.

1. Slice the romaine into a fine shred and mix with the baby greens and baby spinach. Put in a large salad bowl.

2. Scoop the seeds out of half a pomegrante, and peel and chop on small Bartlett pear. If you want some heat and punch, slice 1/3 cup of fresh red onion into very fine slices, or if you prefer, use the same amount of a sweet, mild onion such as vidalia. Put this into the salad bowl with the lettuce, and pour the vinegars over the mix and toss to combine.

3. Pour this onto your plate and then sprinkle the finely crumbled blue cheese, walnuts and avacado on top. Top to taste with freshly ground black pepper and sea salt, as desired. This makes a lovely presentation and a very filling meal.

Number of Servings: 1

Recipe submitted by SparkPeople user CCKELLY3.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe