This salad is lovely with a small wedge of blue cheese or aged Gouda on each plate.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2006
Ingredients
Pear Vinaigrette:
Method
Peel and halve pears; core, if desired. Place, cut side up, in 13- x 9-inch (3 L) glass baking dish. In small bowl, whisk together oil, sugar and lemon juice; brush all over pears. Roast in 425°F (220°C) oven, basting once, until caramelized and tender, about 40 minutes. Let cool in pan.Transfer 1 tsp (5 mL) of the pan juices to small glass measure for vinaigrette.Pear Vinaigrette: Add vinegar, oil, shallots, salt and pepper to reserved pan juices in glass measure. (Make-ahead: Cover and refrigerate pears and vinaigrette separately for up to 2 days. Let pears come to room temperature to serve.)
In large bowl, toss together salad greens, radicchio and vinaigrette; divide among plates. Slice pear halves into quarters if desired; arrange on salads. Sprinkle with almonds
Nutritional facts Per serving: about
- Sodium 20 mg
- Protein 3 g
- Calories 176.0
- Total fat 11 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 20 g
%RDI
- Iron 7.0
- Folate 30.0
- Calcium 6.0
- Vitamin A 12.0
- Vitamin C 22.0
