Field Greens with Pear Vinaigrette
Author: Nicole Morrissey
Prep time:
Total time:
Serves: 4
- ½ Anjou or Bartlett pear, cored
- ⅓ cup extra-virgin olive oil
- ⅓ cup apple cider vinegar
- 1 clove garlic
- 2 Tbsp dried cranberries
- ¼ tsp salt
- black pepper, to taste
- 5 oz field greens
- 1 cup fresh or frozen blueberries
- 1 Anjou or Bartlett pear, cored and thinly sliced
- ½ cup walnut halves
- ⅓ cup dried cranberries
- In a blender or small food prep/food processor, puree the vinaigrette ingredients until smooth.
- In a large bowl, combine all salad ingredients and drizzle with the vinaigrette; toss well and serve immediately.
Vinaigrette in an air-tight container in the refrigerator up to a week.
Serving size: ¼ recipe, including vinaigrette Calories: 350 Fat: 26.0 Carbohydrates: 28.8 Sugar: 18.8 Sodium: 179 Fiber: 5.0 Protein: 3.0 Cholesterol: 0
Recipe by Prevention RD at https://preventionrd.com/meatless-monday-field-greens-with-pear-vinaigrette/
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