The flavor contrasts in this salad are lovely, and I’ve kept the pear to a quantity that won’t add too many carbs.
Yield: 4 generous servings, each with 13 grams of carbohydrates and 6 grams of fiber, for a total of 7 grams of usable carbs and 10 grams of protein.
INGREDIENTS
- 2 tablespoons butter
- 1/2 cup chopped walnuts
- 10 cups loosely packed assorted greens (romaine, red leaf lettuce, and fresh spinach)
- 1/4 sweet red onion, thinly sliced
- 1/4 cup olive oil
- 2 teaspoons wine vinegar
- 2 teaspoons lemon juice
- 1/4 teaspoon spicy brown or Dijon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 ripe pear, chopped
- 1/3 cup crumbled blue cheese
INSTRUCTIONS
- Melt the butter in a small, heavy skillet over medium heat. Add the walnuts, and let them toast in the butter, stirring occasionally, for about 5 minutes.
- While the walnuts are toasting, wash and dry your greens, and put them in salad bowl with the onion. Toss with the oil first, then combine the vinegar, lemon juice, mustard, salt, and pepper, and add that to the salad bowl. Toss until everything is well covered.
- Top the salad with the pear, the warm toasted walnuts, and the crumbled blue cheese; serve.
