Try this Spiced Pear Salad recipe, or contribute your own.
Suggest a better descriptionSERVES 4 VEGAN In large pot, combine 8 cups water, cinnamon stick and bay leaves; boil 10 minutes. Add pears and cook, uncovered, until tender, about 10 minutes. Remove pears and let cool. In large skillet, heat oil over medium heat. Add sugar, rosemary and red pepper flakes. Add pears and cook, stirring often, about 5 minutes. Remove pears from skillet and refrigerate to chill. Vinaigrette: In medium skillet, heat oil over medium heat. Add figs and shallots and cook, stirring often, for 5 minutes. Add sherry, stir well and cook until thickened slightly, about 5 minutes. Stir in vinegar, mustard, honey and cinnamon. Add stock and cook, stirring, until thickened. Remove from heat. Slowly whisk in olive oil. To serve, toss greens with enough vinaigrette to lightly coat. Divide greens onto 4 plates. Arrange 4 pear quarters in a pyramid over each serving. PER SERVING: 263 CAL.; 2G PROT.; 12G TOTAL FAT (1G SAT. FAT); 340 CARB.; 0 CHOL.; 242MG SOD.; 6G FIBER. Recipe by: Vegetarian Times Magazine, February 1998, page 98
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Serving Size: 1 Serving (573g) | ||
Recipe Makes: 4 servings | ||
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Calories: 205 | ||
Calories from Fat: 161 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.9g | 24 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 1498.4mg | 52 % | |
Potassium 58.9mg | 2 % | |
Total Carbohydrate 12.2g | 4 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 10.4g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 205
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