Pear, Walnut, and Roquefort Cheese Salad
- Number of Servings: 1
Ingredients
Ingredients for vinaigrette:
- 1/2 cup canned whole-berry cranberry sauce
- 1/4 cup fresh-squeezed orange juice
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon fresh ginger, minced
- 1/4 teaspoon salt
- 4 cups salad greens
- 2 ripe pears, cored and sliced
- 2 tablespoons fresh-squeezed orange juice
- 1 small red onion, sliced
- 1/3 cup Roquefort cheese, crumbled
- 2 tablespoons walnuts, coarsely chopped
1. In a medium-sized bowl, whisk together all vinaigrette ingredients.
2. Arrange salad greens on six plates. Toss pear slices with the 2 tablespoons of orange juice then divide pears and onion slices among the salad plates on top of greens.
3. Top each serving evenly with crumbled Roquefort cheese and walnuts.
4. Drizzle each plate with vinaigrette to desired amount.
Serves 6.
Reprinted with permission by Public Health � Seattle & King County
2. Arrange salad greens on six plates. Toss pear slices with the 2 tablespoons of orange juice then divide pears and onion slices among the salad plates on top of greens.
3. Top each serving evenly with crumbled Roquefort cheese and walnuts.
4. Drizzle each plate with vinaigrette to desired amount.
Serves 6.
Reprinted with permission by Public Health � Seattle & King County
Nutritional Info Amount Per Serving
- Calories: 174.1
- Total Fat: 8.0 g
- Cholesterol: 11.2 mg
- Sodium: 242.7 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 2.9 g
- Protein: 4.6 g
Member Reviews
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SISBELL02
One of the best salads ever! The vinaigrette was a perfect way to use up the leftover cranberry sauce from Thanksgiving. It will be good on other salads as well. I used a gala apple instead of a pear. It was a perfect accompaniment with the apple chicken sausages with caramelized onions and peppers - 11/27/17