Salad Greens With Pears, Fennel And Walnuts
.
Yield
6 servingsPrep
10 minCook
0 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
mixed salad greens
mixed |
*
|
| 1 | medium |
fennel bulb
trimmed and thinly sliced |
*
|
| 2 | medium |
pears
cored, quartered and thinly sliced |
|
| 2 | tablespoons |
Parmesan cheese
|
|
| ¼ | cup |
walnuts
toasted, coarsely chopped |
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | tablespoons |
balsamic vinegar
|
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
mixed salad greens
mixed |
*
|
| 1 | medium |
fennel bulb
trimmed and thinly sliced |
*
|
| 2 | medium |
pears
cored, quartered and thinly sliced |
|
| 3E+1 | ml |
Parmesan cheese
|
|
| 59 | ml |
walnuts
toasted, coarsely chopped |
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 3E+1 | ml |
balsamic vinegar
|
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
Directions
Divide the salad greens onto 6 plates.
Scatter the fennel and pear slices over the greens.
Sprinkle with Parmesan cheese and walnuts.
Drizzle with olive oil and vinegar.
Add black pepper, to taste.
Serve immediately.
