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Salad Greens With Pears, Fennel And Walnuts

Categories:
low fat, salads/dressings

6 cups mixed salad greens
1 medium bulb fennel; trimmed, sliced thin
2 medium pears; cored, quartered,
and thinly sliced
2 tablespoons gtated Parmesan cheese
1/4 cup toasted walnuts; coarsely chopped
3 teaspoons extra-virgin olive oil
2 tablespoons balsamic vinegar; see * Note
Freshly-ground black pepper

* Note: Also excellent made with other flavored vinegars. Divide the greens onto plates. Scatter the fennel and pear slices over the greens. Sprinkle with Parmesan cheese and walnuts. Drizzle with olive oil and vinegar. Add ground pepper. Serve. This recipe yields 6 servings. Nutritional Analysis Per Serving: Calories 110; Fat (grams) 6; Percent calories from fat 49; Percent polyunsaturated 16; Percent saturated 8; Percent monounsaturated 25; Cholesterol (milligrams) 2; Sodium (milligrams) 45; Protein (grams) 3; Carbohydrate (grams) 11; Dietary Fiber (grams) 2.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-08-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 68 Calories (kcal); 3g Total Fat; (31% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 22mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : People with diabetes or those on calorie-controlled diets may count one serving as: 2 vegetable, 1 fat. Weight Watcher points calculated at 2 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Yield: 6 servings

Preparation Time: 0:00



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