Mixed Greens with Pears, Candied Walnuts and Dijon Balsmic Vinagrette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
24 cups Mixed Field Greens1 Red Anjou Pear, sliced and tossed with 1 tbsp. lemon juiceCandied Walnuts1 cup Walnut Pieces1/2 splenda2 Tablespoons Smart Balance LightDijon Balsamic Vinaigrette3/4 cup Extra Virgin Olive Oil1/3 cup Balsamic Vinegar1 Tblsp. Honey1 small shallot, minced1 Tablespoon chopped fresh basil2 teaspoons dijon Mustard 1 clove garlic mincedSalt and Pepper to taste
CANDIED Walnuts
Line Baking sheet with foil; spray nonstick spary on foil.
In medium skillet, combine walnuts, splenda and Smart Balance Light Spread.
Cook over medium high heat without stirring until splenda begins to melt.
Reduce heat to low. Cook and stir until splenda is golden brown.
Remove from heat and carefully pour mixture onto prepared baking sheet.
Break into pieces when cool.
Dijon Balsamic Vinaigrette
In bowl of food processer, combine all ingrediets except olive oil.
Using chopping blade, process for 5 one second pulses. With machine running, add olive oil in steady stream for approx. 1 minute.
Refrigerate dressing until ready to use.
To assemble: Toss greens, dressing, pears and walnuts gently together in large salad bowl.
Number of Servings: 12
Recipe submitted by SparkPeople user THEAREA.
Line Baking sheet with foil; spray nonstick spary on foil.
In medium skillet, combine walnuts, splenda and Smart Balance Light Spread.
Cook over medium high heat without stirring until splenda begins to melt.
Reduce heat to low. Cook and stir until splenda is golden brown.
Remove from heat and carefully pour mixture onto prepared baking sheet.
Break into pieces when cool.
Dijon Balsamic Vinaigrette
In bowl of food processer, combine all ingrediets except olive oil.
Using chopping blade, process for 5 one second pulses. With machine running, add olive oil in steady stream for approx. 1 minute.
Refrigerate dressing until ready to use.
To assemble: Toss greens, dressing, pears and walnuts gently together in large salad bowl.
Number of Servings: 12
Recipe submitted by SparkPeople user THEAREA.
Nutritional Info Amount Per Serving
- Calories: 228.8
- Total Fat: 20.9 g
- Cholesterol: 0.0 mg
- Sodium: 241.6 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 2.6 g
- Protein: 2.4 g
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