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In a small skillet, dry-roast walnuts over medium heat for 1 to 5 minutes, stirring frequently. Finely chop.
Meanwhile, arrange cup salad greens on each of eight plates; set aside.
Cut pears in half lengthwise. With a melon baller, remove seeds and make a small, round cavity in each pear half.
Cut cheese into eight pieces; shape each into a ball. Roll in walnuts and place one in each pear cavity. Arrange pears on lettuce.
Pour vinegar into a small bowl; add sugar, whisking until dissolved.
Add oil in a fine stream, whisking constantly until smooth. Drizzle evenly over pears; sprinkle with any remaining walnuts.
Per serving: 124 calories, 3g protein, 15g carbohydrate, 3g fiber, 32mg sodium, 7mg cholesterol, 7g total fat, 2g saturated fat, 2g polyunsaturated fat, 2g monounsaturated fat.
Recipe from Enjoy!, courtesy of American Heart Association. Republished with permission, California Walnuts Commission.
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stevemur 8 years agoRecipe from Enjoy!, courtesy of American Heart Association. Republished with permission, California Walnuts Commission. [I posted this recipe.]