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


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; carbohydrates 8.2g; dietary fiber 2g; sugars 4.3g; fat 6.8g; saturated fat 1.8g; cholesterol 6.4mg; vitamin a iu 2491.7IU; vitamin c 13.5mg; folate 16mcg; calcium 92.5mg; iron 0.4mg; magnesium 13.5mg; potassium 196mg; sodium 233.2mg; thiamin 0.1mg.

1/2 fruit, 1 1/2 fat