January 17, 2012
Baby Greens with Pears, Nuts, and Parmesan
Juicy firm-ripe pears meet the satisfying crunch and sweetness of honey-roasted nuts in this quick and simple salad of baby greens.
Ingredients
- 1/2 cup canned whole-berry or jellied cranberry sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 8 cups mixed baby greens
- 3 medium-sized firm-ripe pears, cored and sliced thinly
- 6 tablespoons sweet honey-roasted almonds, walnuts, or pecans
- 6 tablespoons Parmesan cheese, shaved thinly
Directions
In a medium-sized bowl, whisk together the cranberry sauce, vinegar, water, oil, and mustard. Season with salt and pepper, to taste. Place the greens in a large serving bowl. Add the dressing, pears, and nuts; toss to mix and coat. Scatter the Parmesan on top and serve.
Servings6
Calories Per Serving227
Total Fat11g16%
Sugar18gN/A
Saturated3g16%
Cholesterol10mg3%
Protein8g16%
Carbs28g9%
Vitamin A209µg23%
Vitamin B120.2µg2.8%
Vitamin C9mg15%
Vitamin E0.8mg3.9%
Vitamin K68µg85%
Calcium222mg22%
Fiber5g21%
Folate (food)29µgN/A
Folate equivalent (total)29µg7%
Iron1mg6%
Magnesium43mg11%
Monounsaturated6gN/A
Niacin (B3)0.7mg3.3%
Phosphorus163mg23%
Polyunsaturated1gN/A
Potassium282mg8%
Riboflavin (B2)0.2mg11.9%
Sodium468mg19%
Zinc0.8mg5.5%