Recipe Details
Ingredients
-
3tablespoonsapple cider vinegar
-
2tablespoonsextra-virgin olive oil
-
1tablespoonhoney
-
1teaspoonDijon mustard
-
1pinchsalt
-
1pinchground white pepper
-
6cupsromaine lettuce – torn, washed and dried
-
⅓cupchopped toasted walnuts
-
¼cupcrumbled Gorgonzola cheese
-
1red pear, cored and sliced
-
¼cuppomegranate arils
-
1green onion, chopped
Cooking Directions
-
Combine apple cider vinegar, extra-virgin olive oil, honey, Dijon mustard, salt, and white pepper in a small container with a lid. Cover tightly and shake until well combined. Set aside.
-
Place lettuce in a salad bowl. Sprinkle with toasted walnut pieces and cheese crumbles. Fan pear slices on the top of the salad and sprinkle with pomegranate arils and chopped scallion.
-
Drizzle with vinaigrette and serve.
Cook’s Note:
Substitute feta or goat cheese for Gorgonzola for a milder flavor, if desired.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories106 | |
| % Daily Value * | |
| Total Fat 6g |
8% |
| Saturated Fat 2g |
9% |
| Cholesterol 6mg |
2% |
| Sodium 109mg |
5% |
| Total Carbohydrate 11g |
4% |
| Dietary Fiber 2g |
8% |
| Protein 2g |
4% |
| Potassium 204mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
