Walnuts do double-duty in this tasty pear and Roquefort salad--walnut oil gets whisked into the vinaigrette and toasted walnuts are sprinkled on top of the salad.

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1995


Ingredient Checklist


Instructions Checklist
  • Whisk together tea, vinegar, oil, shallots, mustard, salt and pepper in a large bowl.

  • Add lettuce and watercress together and toss to coat. Divide among 4 salad plates, decoratively arranging pear slices over the lettuce mix. Sprinkle cheese and walnuts on top and garnish with a grinding of pepper.


Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days.

Nutrition Facts

101 calories; protein 3g 6% DV; carbohydrates 8.2g 3% DV; exchange other carbs 0.5; dietary fiber 2g 8% DV; sugars 4.3g; fat 6.8g 11% DV; saturated fat 1.8g 9% DV; cholesterol 6.4mg 2% DV; vitamin a iu 2491.7IU 50% DV; vitamin c 13.5mg 23% DV; folate 16mcg 4% DV; calcium 92.5mg 9% DV; iron 0.4mg 2% DV; magnesium 13.5mg 5% DV; potassium 196mg 6% DV; sodium 233.2mg 9% DV; thiamin 0.1mg 5% DV.