Pecan Apple & Pear Salad
Belgian Endives, found in this recipe, are an flavorful addition to any salad. The bitter greens partner harmoniously with sweet fruits, like apples and pears and salty, rich items like cheese and nuts.
Ingredients
4 heads Belgian Endive
4 cups assorted torn greens
2 cups apples, julienned
2 cups pears, julienned
½ cup Gorgonzola cheese, crumbled
¾ cup pecan halves, toasted
ORANGE VINAIGRETTE DRESSING:
⅓ cup olive or pecan oil
3 tablespoons. cup tarragon vinegar
1 tablespoons frozen orange juice, thawed
Salt and pepper to taste
Directions
- Place 3 or 4 washed and drained Endive spears in a sunburst pattern on a platter. Place washed and drained torn salad greens on the Belgian endive spears.
- Casually arrange the apples and pears on the salad greens.
- Sprinkle lightly with Gorgonzola crumbles and pecan halves.
- Combine the dressing ingredients, and spread over salad to taste.
- Try adding slices of smoked chicken breasts for a substantial main course.
Nutritional Information
Based on 8 servings.
Per serving:
|
Calories |
230 |
|
Total Fat |
19g |
|
Saturated Fat |
3.5g |
|
Monounsaturated Fat |
11g |
|
Polyunsaturated Fat |
3.5g |
|
Cholesterol |
5mg |
|
Sodium |
180mg |
|
Carbohydrates |
15g |
|
Dietary Fiber |
5g |
|
Protein |
3g |