Red Greens & Pears with Nut Vinaigrette
Yield
8 servingsPrep
20 minCook
10 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | quarts |
mixed salad greens
belgian endive, butter leaf, mustard, oak leaf, radicchio, romaine, envoy |
*
|
| 2 | medium |
pears
anjou red or green, cored and thinly |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| Nut vinaigrette | |||
| ⅓ | cup |
hazelnuts (filberts)
chopped |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
lemon zest
finely shredded |
|
| 3 | tablespoons |
lemon juice
|
|
| 3 | tablespoons |
water
|
|
| ½ | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | quarts |
mixed salad greens
belgian endive, butter leaf, mustard, oak leaf, radicchio, romaine, envoy |
*
|
| 2 | medium |
pears
anjou red or green, cored and thinly |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| Nut vinaigrette | |||
| 79 | ml |
hazelnuts (filberts)
chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | ml |
lemon zest
finely shredded |
|
| 45 | ml |
lemon juice
|
|
| 45 | ml |
water
|
|
| 2.5 | ml |
sugar
|
|
Directions
Rinse and crisp greens.
In a large bowl combine greens and pears.
Add dressing, and salt and pepper to taste; mix.
Nut Vinaigrette: In a 6-8" frying pan, stir hazelnuts in salad oil over low heat until nuts are golden, 5 to 8 minutes.
Cool. Add shredded lemon peel, lemon juice, water, and sugar.
