Roquefort, Pear & Watercress Salad

Roquefort, Pear & Watercress Salad

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From: EatingWell Magazine, Holiday Issue 1995

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons strong brewed tea, preferably Earl Grey
  • 1 tablespoon white-wine vinegar, or Champagne vinegar
  • 1 tablespoon walnut oil
  • 1 tablespoon minced shallots
  • 1 teaspoon Dijon mustard
  • Salt & freshly ground pepper, to taste
  • 3 cups washed, dried and torn red leaf lettuce
  • 3 cups washed and dried watercress leaves
  • 1 ripe pear, preferably red, cored and thinly sliced
  • 1 ounce Roquefort cheese, crumbled
  • 1 tablespoon chopped toasted walnuts


  • Active

  • Ready In

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

  • Per serving: 101 calories; 7 g fat(2 g sat); 2 g fiber; 8 g carbohydrates; 3 g protein; 16 mcg folate; 6 mg cholesterol; 4 g sugars; 2,492 IU vitamin A; 13 mg vitamin C; 93 mg calcium; 0 mg iron; 233 mg sodium; 196 mg potassium
  • Nutrition Bonus: Vitamin A (50% daily value), Vitamin C (22% dv)
  • Carbohydrate Servings: ½
  • Exchanges: ½ fruit, 1½ fat