Tossed Salad with Pears, Pecans & Blue Cheese
Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : |
Number of servings :
Type of meal : | Salads | Salads
Special diet : | Vegetarian
2 pears, halved, cored and sliced lengthwise
175 mL (3/4 cup) low-fat (1.5%) buttermilk
30 mL (2 tbsp) blue cheese, crumbled
15 mL (1 tbsp) white wine vinegar
2 mL (1/2 tsp) salt
0.5 mL (1/8 tsp) pepper
30 mL (2 tbsp) snipped fresh chives or scallion greens
1 L (4 cups) torn Boston lettuce
1.5 L (6 cups) torn red leaf or other loose-leaf lettuce
500 mL (2 cups) watercress leaves
375 mL (1 1/2 cups) thinly sliced cucumber half-rounds
45 mL (3 tbsp) chopped toasted pecans
An elegant starter for a dinner party, this salad that combines three salad greens and chives provides a good dose of beta carotene.
In a small bowl, toss the pears with 30 mL (2 tbsp) of the buttermilk. In another small bowl, whisk together the remaining 125 mL (1/2 cup) plus 30 mL (2 tbsp) buttermilk, the blue cheese, vinegar, salt, and pepper. Stir in the chives.
In a large bowl, toss together the Boston and red leaf lettuces, the watercress, and cucumber. Arrange the greens on plates and top with the sliced pears and toasted pecans. Drizzle with some of the dressing and serve the remainder.
Makes 6 servings.
Imported on 2011-01-20 16:41:26 — Original ID:278