Walnut-Pear Bleu Cheese Salad with Maple-Mustard Vinaigrette
A double-handful of mixed greens
1/2 of a ripe pear, thinly sliced
1/2 of a cucumber, thinly sliced
1 tablespoon walnut pieces
1 tablespoon bleu cheese crumbles
- Place greens in a bowl.
- Add dressing, toss to coat.
- Divide lettuce and place on two plates
- Add equal amounts of pears, cucumbers, walnuts and bleu cheese to each.
- Note: You can make this vegan by either removing the bleu cheese completely, or replace it with something else savory. (Maybe wasabi-coated tofu crumbles? I haven’t tried it, but I think it would work.)
Sat fat: 1.9g
2 tablespoons white balsamic
1 tablespoon olive oil
2 tablespoons maple syrup
1 teaspoon Dijon mustard
Sat fat: 1g