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Walnut, Pear, and Leafy Green Salad (Stage 3)

Add 4-6 oz of grilled fish like blackened salmon or chicken for a complete entrée!

Serves: 4

INGREDIENTS:
  • - 1 oz chopped walnuts, toasted
  • - 2 Tablespoons white balsamic vinegar
  • - 1½ teaspoons Dijon mustard
  • - 1 Tablespoons extra-virgin olive oil
  • - 1 Tablespoon capers, chopped
  • - 8 cups mixed greens
  • - 1 ripe red Anjou pear, thinly sliced
  • - 1/4 teaspoon kosher salt
  • - 1/4 teaspoon freshly ground black pepper

Combine vinegar and mustard, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in capers. Combine lettuces and radicchio; top with pear and walnuts. Drizzle dressing evenly over salad; sprinkle with remaining 1/4 teaspoon salt and pepper. Toss gently to combine.

Prep Time 00:10; Cook Time 00:00; Total Time 00:10; Calories 150; Carbohydrates 10g; Fat 8g; Protein 2g; Serving Size 1; Recipe Yield 4

Contributor  Adapted by Azucena Gamarra, MS, RD, CD from Cooking Light

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