Baby Greens, Pear, Walnut, and Blue Cheese Salad |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 tablespoons fresh lemon juice | 1 tablespoon Dijon mustard | 1 medium shallot, minced |
| 1-1/2 teaspoons chopped fresh thyme | 1/2 cup olive oil | 1 5-ounce bag mixed baby greens |
| 2 large ripe pears, halved, cored, thinly sliced lengthwise | 1 cup crumbled blue cheese | 1 cup walnuts, toasted, coarsely chopped |
| 1 | Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper. |
| 2 | Toss greens in large bowl with enough dressing to cool. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve. |