Pomegrante& Pear Salad with Stilton blue, walnuts & baby greens
- Minutes to Prepare:
- Number of Servings: 1
Ingredients
1/2 pomegrante fruit, seeds1 pear, chopped1 cup shredded romaine lettuce1/2 cup Spring mix, baby greens salad mix1/2 cup baby spinach leaves1 oz. Stilton blue cheese, crumbled1/3 oz (about 5 halves) walnut, crumbled1 oz. Haas avacado, chopped1/3 cup red onion or sweet onion, finely sliced1 Tbs aged Balsamic vinegar1/2 Tbs organic Cider Vinegarground black pepper and sea salt to taste
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.
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.
Nutritional Info 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
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