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. Source: EatingWell Magazine, Holiday Issue 1995

EatingWell Test Kitchen
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Ingredients

Directions

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

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  • 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.

Tips

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

Nutrition Facts

101 calories; 6.8 g total fat; 1.8 g saturated fat; 6 mg cholesterol; 233 mg sodium. 196 mg potassium; 8.2 g carbohydrates; 2 g fiber; 4 g sugar; 3 g protein; 2492 IU vitamin a iu; 13 mg vitamin c; 16 mcg folate; 93 mg calcium; 14 mg magnesium;