Mixed Salad with Vanilla-Pear Vinaigrette and Toasted Walnuts
Canned pears and prechopped greens make this tasty salad convenient. To cut prep time, toast the walnuts in the microwave at HIGH for three minutes or until done. Serve remaining dressing with baked ham or grilled seafood.
1 cup vertically sliced red onion 2 (10-ounce) packages Mediterranean-style salad 2/3 cup Vanilla-Pear Vinaigrette 1/4 cup chopped walnuts, toasted
To prepare salad, combine onion and lettuce mix in a large bowl. Add Vanilla-Pear Vinaigrette, and toss well. Sprinkle with walnuts. Note: Nutritional analysis includes Vanilla-Pear Vinaigrette.
Yield: 8 servings (serving size: 2 cups)
CALORIES 55(38% from fat); FAT 2.3g (sat 0.2g,mono 0.5g,poly 1.5g); PROTEIN 1.8g; CHOLESTEROL 0.0mg; CALCIUM 20mg; SODIUM 73mg; FIBER 2.9g; IRON 0.4mg; CARBOHYDRATE 8.1g Cooking Light, DECEMBER 2005 Vanilla-Pear Vinaigrette
This recipe goes with Mixed Salad with Vanilla-Pear Vinaigrette and Toasted Walnuts
1 (15-ounce) can pear halves in juice, undrained 1/3 cup white wine vinegar 1 tablespoon honey 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon vanilla extract Dash of ground red pepper
To prepare dressing, drain pears, reserving 1/3 cup pear juice. Combine pears, juice, vinegar, and remaining ingredients in a blender; process until smooth.
Yield: About 2 cups (serving size: about 1 1/2 tablespoons)
CALORIES 14(0.0% from fat); FAT 0.0g (sat 0.0g,mono 0.0g,poly 0.0g); PROTEIN 0.1g; CHOLESTEROL 0.0mg; CALCIUM 2mg; SODIUM 68mg; FIBER 0.3g; IRON 0.1mg; CARBOHYDRATE 3.7g Cooking Light, DECEMBER 2005
-------------------- IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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