- 1 bag baby field green salad (12 oz)
- 1 pear, cut into thin slices and sprinkled with lemon juice
- ½ cup crumbled bleu cheese
- ¼ cup thin red onion slices
- 2 cups walnut halves
- 1 large egg white
- ¼ cup brown sugar
- ¼ cup white sugar
- ½ tsp cinnamon
- ¼ tsp cayenne pepper
- ½ tsp salt
- 1 Tbsp water
- ¼ cup olive oil
- 1 tsp Dijon mustard
- 3 Tbsp balsamic vinegar
- Salt and pepper to taste (1/4 tsp salt, 1/8 tsp pepper or less to taste)
First prepare candied walnuts. Preheat oven to 300 degrees. Line a baking sheet with two sheets of parchment paper. Whisk egg white to a froth and then add water, sugar, brown sugar, salt, cinnamon and cayenne pepper. Toss walnuts into the mixture until well coated. Spread walnuts onto the lined baking sheet in a single layer. Bake for 15 minutes, stir and then bake an additional 15 minutes until the sugar has caramelized. Let cool.
In a small bowl, prepare a simple Balsamic vinaigrette. Using a fork, whisk together Dijon, balsamic vinegar and a touch of salt and pepper. Now drizzle in the olive oil slowly while whisking until dressing emulsifies.
Put the greens and red onion in a salad bowl. Drizzle with dressing (to taste) and toss to lightly coat greens with dressing. Top with pear slices, bleu cheese and candied walnuts.
Did you know? Homemade salad dressing is so simple to make. It's also much healthier - and less expensive - than most store-bought dressings. Experiment with different kinds of vinegars (i.e. sherry vinegar, red wine vinegar), and add in fresh herbs or garlic to taste.
Nutritional Info: Serves 6. 480 cal, 38g fat (6g sat), 9mg chol, 480mg sodium, 30g carb, 5g fiber, 10g protein. Note that nutritionals are an estimate and will vary based on the actual ingredients purchased and used.
Nutrition Notes: Reduce the bleu cheese, candied walnuts and use dressing sparingly to significantly reduce fat and calories while still enjoying a wonderfully delicious salad.
www.dinnerdone.com - 813.264.7700
Tampa - Brandon - Centreville, VA