Mixed Greens with Pears, Candied Walnuts and Dijon Balsmic Vinagrette
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Mixed Greens with Pears, Candied Walnuts and Dijon Balsmic Vinagrette calories by ingredient
Introduction
Tasty Salad for large group-although high in fat it is "healthy fat" Tasty Salad for large group-although high in fat it is "healthy fat"Number of Servings: 12
Ingredients
-
24 cups Mixed Field Greens
1 Red Anjou Pear, sliced and tossed with 1 tbsp. lemon juice
Candied Walnuts
1 cup Walnut Pieces
1/2 splenda
2 Tablespoons Smart Balance Light
Dijon Balsamic Vinaigrette
3/4 cup Extra Virgin Olive Oil
1/3 cup Balsamic Vinegar
1 Tblsp. Honey
1 small shallot, minced
1 Tablespoon chopped fresh basil
2 teaspoons dijon Mustard
1 clove garlic minced
Salt and Pepper to taste
Directions
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.