Guests at a barbecue we hosted one summer brought this cool, refreshing salad. Now it's a mainstay at many of our gatherings year-round. The mingling of zesty tastes and textures instantly wakes up the taste buds. —Sherry Duval, Baltimore, Maryland
Roquefort Pear Salad
Roquefort Pear Salad
Prep Time
20 min
Yield
10 servings
Ingredients
- 10 cups torn salad greens
- 3 large ripe pears, sliced
- 1/2 cup thinly sliced green onions
- 4 ounces crumbled Roquefort blue cheese
- 1/4 cup slivered almonds, toasted
- MUSTARD VINAIGRETTE:
- 1/3 cup olive oil
- 3 tablespoons cider vinegar
- 1-1/2 teaspoons sugar
- 1-1/2 teaspoons Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon salt
- Pepper to taste
Directions
- In a large bowl, combine the salad greens, pears, onions, cheese and almonds. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Pour over salad; toss to coat.
Nutrition Facts
1-1/4 cups: 171 calories, 12g fat (3g saturated fat), 9mg cholesterol, 303mg sodium, 14g carbohydrate (8g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 2-1/2 fat, 1 vegetable, 1/2 fruit.
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