- For Salad:
- 6 pears, peeled
- 4 cups mixed salad leaves-curly endive (chicory), watercress, snow pea sprouts
- 3 stalks celery, sliced
- 1/4 cup walnut oil
- 1/4 cup safflower oil
- 2 tablespoons lemon juice
- 2 tablespoons chopped chives
- 1/2 cup crumbled blue cheese
- 1/2 cup walnuts, chopped
FOR SALAD: Cut base of pears flat so as to stand straight. Arrange a pear and some salad leaves in individual bowls. Scatter an equal amount of celery in each bowl.
FOR DRESSING: Combine oils, lemon juice and chives and pour over salads.
TO SERVE: Sprinkle cheese and walnuts on top of each salad.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
401 calories; 30g total fat; 14mg cholesterol; 283mg sodium; 31g carbohydrates; 7g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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