Walnut-Pear Bleu Cheese Salad with Maple-Mustard Vinaigrette
Serves 2
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.)
Nutritional data:
Calories: 131
Fat: 9g
Sat fat: 1.9g
Chol: 12.5mg
Sodium: 154.1mg
Carbs: 8.4g
Fiber: 2.4g
Protein: 5.8g
Maple-Mustard Vinaigrette
Serves 2
2 tablespoons white balsamic
1 tablespoon olive oil
2 tablespoons maple syrup
1 teaspoon Dijon mustard
Nutritional data:
Calories: 104
Fat: 7g
Sat fat: 1g
Chol: 0mg
Sodium: 62.5mg
Carbs: 10.1g
Fiber: 0g
Protein: 0g