Toast pine nuts under broiler, until barely tanned. Watch carefully, as they toast quickly. Set aside to cool. Steam the broccoli and beans until crisp tender. Toss vegetables with olive oil and vinegar, and chill, an hour or overnight. Slice pears into 8 to 12 slices each, eliminating core. Do not peel. Arrange greens on two salad plates, followed by broccoli and beans. Arrange Seckel pear slices in a fan, and add basil leaves. Divide pine nuts between two salads, and garnish each salad. Pour any remaining oil and vinegar sparingly on the salads. This recipe can easily be doubled or tripled, if more composed salads are desired, or all ingredients can be tossed for a dinner salad, to serve in a salad side bowl. Always be sure to use ripe pears. Per serving: 921 Calories (kcal); 62g Total Fat; (53% calories from fat); 46g Protein; 76g Carbohydrate; 0mg Cholesterol; 334mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 13 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Recipe by: http://www.usapears.com Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (498g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 305 (74%)|
|Amt Per Serving||% DV|
|Total Fat 33.8g||45 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 12.9g|
|Cholesterol 0mg||0 %|
|Sodium 111.3mg||4 %|
|Potassium 1076.6mg||28 %|
|Total Carbohydrate 23.4g||7 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 15.1g|
|Protein 11g||16 %|
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Calories per serving: 413
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