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Suggest a better description1. Set aside 4 raspberries. In a small bowl, combine remaining raspberries and vinegar.
2. Mash raspberries using the back of a large spoon. Let mixture stand at room temperature for 30 minutes.
3. Place a fine mesh sieve over a small bowl. Strain raspberry mixture through the sieve, pressing with the back of a spoon to extract as much liquid as possible; discard solids.
4. Whisk oil into raspberry mixture in a slow, steady stream. Cover and chill vinaigrette until ready to serve.
5. Peel pears, cut in half lengthwise. Cut out core; trim ends.
6. Cut each pear half lengthwise into 4 slices. Using a pastry brush, coat pears completely with lemon juice. Divide greens evenly among 4 salad plates.
7. Toss pecans in a skillet with a little oil; add pears and saute until heated through but still firm. Transfer pears and pecans to salad plates.
8. Sprinkle each salad evenly with cheese; place a reserved raspberry on each salad. Stir vinaigrette; drizzle over each salad.
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Serving Size: 1 Serving (235g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 321 | ||
Calories from Fat: 224 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.8g | 33 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 21.3mg | 7 % | |
Sodium 412.8mg | 14 % | |
Potassium 344.6mg | 9 % | |
Total Carbohydrate 19.5g | 6 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 14.6g | ||
Protein 7.8g | 11 % | |
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: 321
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