Winter Greens with Earl Grey Vinaigrette

December 1997

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

Winter Greens with Earl Grey Vinaigrette

Makes: 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


  • 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


  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.

Tips & Notes

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


Per serving: 97 calories; 6 g fat (1 g sat, 1 g mono); 3 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 125 mg sodium; 335 mg potassium.

Nutrition Bonus: Vitamin A (46% daily value), Vitamin C & Folate (25% dv).

Carbohydrate Servings: 1/2

Exchanges: 1/2 fruit, 1 vegetable, 1 fat

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