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SALADS:
Roasted Red Onion and
Pear Salad
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Roasted
Red Onion and Pear Salad |
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Tastes as good as
it looks...
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VINAIGRETTE: |
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2
Tbs |
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fresh orange juice |
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1
Tbs |
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fresh lemon juice |
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1
tsp |
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dijon mustard |
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1
tsp |
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honey |
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¼
tsp |
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chopped fresh thyme |
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4
Tbs |
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vegetable or olive oil |
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salt
and pepper
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SALAD: |
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1
medium |
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red
onion, cut into 1-inch wedges, with root
end intact |
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2
Tbs |
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oil |
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¼
tsp |
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salt |
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¼
tsp |
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pepper |
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1
head |
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Bibb
lettuce, leaves separated but left whole |
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6
ounce |
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bag
baby spinach (about 8 cups) |
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1
medium |
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ripe
pear, cored and cut into 1-inch chunks |
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½
cup |
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crumbled goat cheese |
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1/3
cup |
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smokehouse almonds, chopped coarsely |
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¼
cup |
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dried cranberries |
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1 |
Adjust oven
rack to middle position and preheat oven to
400°F. |
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2 |
Prepare
vinaigrette: Whisk orange and lemon juices,
mustard, honey, and thyme together in medium
bowl. Gradually whisk in 4 T. oil. Season with
salt and pepper. |
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3 |
Prepare
salad: Toss onion wedges with oil, salt and
pepper. Transfer to baking sheet and roast until
brown and soft, 25 minutes, flipping wedges
halfway through cooking. Cool 15 minutes. |
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4 |
Divide Bibb
lettuce leaves among individual salad plates.
Toss spinach with ¼ cup dressing in large bowl.
Divide spinach among plates. Arrange roasted
onion, pear, goat cheese, almonds and
cranberries on top. Drizzle with remaining
dressing and serve. |
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Servings: 6 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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201.91 |
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Calories From Fat (69%) |
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139.21 |
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% Daily Value |
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Total Fat
15.84g |
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24% |
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Saturated Fat 4.20g |
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21% |
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Cholesterol
8.69mg |
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3% |
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Sodium
105.12mg |
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4% |
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Potassium
317.16mg |
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9% |
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Carbohydrates
11.03g |
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4% |
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Dietary Fiber 2.98g |
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12% |
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Sugar 5.14g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
8.05g |
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Protein
6.18g |
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12% |
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WW Points 5 |
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Recipe Source |
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Cook's Country |
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