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


WRDW.com is happy to provide a forum for commenting and discussion. Please respect and abide by the house rules:

Keep it clean, keep it civil, keep it truthful, stay on topic, be responsible, share your knowledge, and please suggest removal of comments that violate these standards.

powered by Disqus
Mailing Address: P.O. Box 1212 Augusta, GA 30903 Main Telephone: (803) 278-1212 Newsroom: (803) 278-3111 Fax: (803) 442-4561
Gray Television, Inc. - Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability 80268332 - wrdw.com/a?a=80268332