Recipe courtesy of Robin Miller
Pear, Toasted Walnut and Mixed Green Salad with Champagne-Cranberry Vinaigrette
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- Level: Easy
- Total: 16 min
- Prep: 8 min
- Cook: 8 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 257
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 5 g
- Sugar
- 34 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 571 mg
- Level: Easy
- Total: 16 min
- Prep: 8 min
- Cook: 8 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 257
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 5 g
- Sugar
- 34 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 571 mg
Ingredients
Directions
- Toast walnuts in a small dry skillet over medium heat (it will take about 3 minutes).
- In a small saucepan, combine Champagne, cranberry sauce, shallots, Dijon mustard and oil. Whisk together. Set pan over high heat and bring to a boil. Simmer until reduced to about 1/3 cup (about 5 minutes). Remove from heat and season to taste with salt and black pepper.
- Place greens in a large bowl. Top with pears, toasted walnuts and dried cranberries. Drizzle over cranberry vinaigrette just before serving.
