Recipe Image

Pear and Gorgonzola Winter Salad

Gerri French
December 2011

Note:
Recipe modified from the Schwarzbein Principle Cookbook

Ingredients & Methods

Makes 4 servings

Winter Vinaigrette

Low Fat /Low Carb Salad

2 Tablespoons raspberry vinegar
1 Tablespoons extra virgin olive oil
FOR LOW CARB: 2 Tbl extra virgin olive oil
2 Tablespoons fresh lemon juice
Fresh ground black pepper, to taste
1/2 cup chopped walnuts
1 large head butter lettuce, washed, drained and torn into bite-size pieces
FOR LOW FAT: 2 cored and sliced ripe pears
FOR LOW CARB: 1 cored and sliced ripe pear
1/2 cup crumbled Gorgonzola cheese
2 Tablespoons chopped fresh parsley
Nutrition at a Glance (per serving)
Nutrition at a Glance (per serving)
Calories240
Fat18 g (21 g low carb)
Saturated Fat4 g (4.5 g low carb)
Cholesterol15 mg
Sodium140 mg
Carbohydrates17 g (11 g Low Carb)
Fiber4 g (3 g Low carb)
Sugars11 g (6 g Low carb)
Protein6 g


Method:


Method:

Put walnuts in an ungreased skillet over medium-high heat. Stir nuts or shake pan almost constantly until walnuts are evenly browned and toasted. 

Remove from pan immediately and set aside.

Line 4 individual plates with washed and dried lettuce. 

Arrange pears on top. 

Sprinkle with gorgonzola cheese, toasted walnuts and parsley. 

Spoon on Winter Vinaigrette.
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