Winter Greens with Earl Grey Vinaigrette

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From: EatingWell Magazine December 1997

Pears and walnuts are the perfect foil for this earthy black-tea vinaigrette. Parmesan curls make a beautiful garnish.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • Earl Grey Vinaigrette
  • 1/4 cup brewed Earl Grey tea
  • 2 tablespoons champagne vinegar
  • 2 tablespoons walnut oil
  • 2 tablespoons minced shallots
  • 2 teaspoons Dijon mustard
  • Salt & freshly ground pepper, to taste
  • Greens
  • 12 cups mixed salad greens
  • 2 ripe pears, peeled, cored and diced
  • 2 tablespoons chopped toasted walnuts
  • 1/3 cup Parmesan curls
  • Freshly ground pepper, to taste

Preparation

  • Active

  • Ready In

  1. To make vinaigrette: Combine tea, vinegar, oil, shallots and mustard in a jar with a tight-fitting lid. Shake well to combine. Season with salt and pepper.
  2. To make salad: Toss greens with 1/4 cup vinaigrette in a large salad bowl. Arrange on 8 salad plates. Toss pears in the bowl with the remaining vinaigrette. Arrange on greens. Top with walnuts, Parmesan curls and pepper. Serve immediately.
  • Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days.

Nutrition information

  • Per serving: 98 calories; 6 g fat(1 g sat); 3 g fiber; 11 g carbohydrates; 3 g protein; 101 mcg folate; 3 mg cholesterol; 5 g sugars; 0 g added sugars; 2317 IU vitamin A; 15 mg vitamin C; 81 mg calcium; 1 mg iron; 134 mg sodium; 340 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 fruit, 1 vegetable, 1 fat

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