Pomegrante& Pear Salad with Stilton blue, walnuts & baby greens
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
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.
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.
Member Ratings For This Recipe
-
LOFSTI
-
DPULLA
-
HAPPYLISA17