Pear Romaine Salad

By: Kim Beavers Email
By: Kim Beavers Email

3 ½ Tbs. Balsamic vinegar
1 tsp. Dijon
¼ tsp. salt
¼ tsp. pepper
1 ½ Tbs. Extra virgin olive oil
8 cups Romaine lettuce, clean and torn
2 red pears coarsely chopped
2 tsp. orange juice
½ English cucumbers coarsely chopped
¼ cup diced red onion

Combine the first 5 ingredients (vinegar through olive oil) in a small bowl and whisk vigorously. Place lettuce out on a platter and set aside. Chop pears and coat with orange juice to prevent browning (you can use lemon or lime juice or a mixture of fruit fresh and water also). Toss pears, cucumbers, and red onion with the lettuce. Dress salad right before serving (you may need to whisk the dressing again).

Yield: 6 servings.
Nutrient Breakdown: Calories 90, Fat 4g (0.5g saturated fat, 3g monounsaturated fat), Cholesterol 0g, Sodium 125mg, Carbohydrate 14g, Fiber 4g, Protein 2g.
Percent Daily Value: 90% vitamin A, 35% vitamin C, 6% Iron, 4% Calcium
Carbohydrate Choice: 1 carbohydrate choice, 1 fat is happy to provide a forum for commenting and discussion. Please respect and abide by the house rules:

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