Harvest Fruit Salad
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INGREDIENTS
- 1/2 c Pecan halves
- 1 tb Sherry vinegar
- 1 tb Red-wine vinegar
- 1 tb Walnut oil
- 3 tb Extra-Virgin Olive Oil
- Salt & freshly ground pepper
- 4 Pears ( 1 1/2 lbs.), halved,
- 2 c Red and green seedless
- 2 Green or red apples, such as
INSTRUCTIONS
Preheat oven to 350F. Spread the pecans on a baking sheet and toast until lightly browned and fragrant, 5 to 7 minutes. Remove from the oven and let cool. In a small bowl, whisk together the sherry vinegar, red-wine vinegar, walnut oil, olive oil, and salt and pepper to taste to form a vinaigrette. In a salad bowl, combine the pears, grapes, apples, and pecans. Add the vinaigrette, toss gently to coat, and serve. Yield: 6 Typed in MMFormat by cjhartlin@msn.com Source: Cookbook Digest Sept/Oct. 98 Posted to MM-Recipes Digest by "Cindy Hartlin"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (62g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 448 | ||
| Calories from Fat: 440 (98%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 48.9g | 65 % | |
| Saturated Fat 5.8g | 29 % | |
| Monounsaturated Fat 24.6g | ||
| Polyunsanturated Fat 16.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 26.2mg | 1 % | |
| Potassium 113.7mg | 3 % | |
| Total Carbohydrate 3.8g | 1 % | |
| Dietary Fiber 2.6g | 10 % | |
| Sugars, other 1.2g | ||
| Protein 2.5g | 4 % | |
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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. |
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Calories per serving: 448
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