Pear and Gorgonzola Salad

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Pear and Gorgonzola Salad

Pear and Gorgonzola Salad
Number of Servings: 4 Total Preparation Time: less than 15 minutes
Actual Cooking Time: less than 15 minutes Source: Carolyn Jetton
Food Groups: Dairy, Vegetables, Fruits
Holiday: July 4th
Meal Type: Salads & Dressings
Nutrition Content: Good Source of Calcium
Origin: American
Special Features: Quick to Prepare (under 30 minutes), Simple (6 or less ingredients) , Vegetarian

This elegant salad will impress, but the ingredients are really simple.


1 cup Walnut halves
4-6 cups mixed Greens, trimmed, washed and dried (I use bibb lettuce)
2 Pears peeled, cored and cut into slices
4 ounces crumbled Gorgonzola, Roquefort or blue cheese
1/2 cup any Vinaigrette


1. Place walnuts in skillet over medium heat. Toast, shaking handle of pan frequently until nuts begin to darken (about 3-5 minutes). Be careful, nuts burn easily. Place on pan to cool.
2. Meanwhile, toss greens with most of vinaigrette (enough to lightly coat leaves). Divide among 4 plates. Place pears on top and sprinkle crumbled cheese on top. Crumble or coarsley chop walnuts; scatter over salad.
3. Drizzle with remaining vinaigrette. Serve.

Nutrient Information
Calories: 352
Total Fat: 24 g
Saturated Fat: 6 g
Polyunsaturated Fat: 12 g
Monounsaturated Fat:
Sodium: 404 mg
Carbohydrates: 20 g
Protein: 15 g
Fiber: 4 g
Vitamin A: 952 IU
Vitamin C: 9 mg
Calcium: 204 mg
Iron: 2 mg

Cook's Notes:

Use a reduced-fat vinaigrette to cut the fat and calories in this recipe.