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Receta Greens And Grapefruit With Goat Cheese Dressing And Caramelized Pecans
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Ingredientes
- 1 c. (4 ounces) pecans coarsely minced
- 1/4 c. sugar
- 1/4 tsp salt
- 1/4 tsp grnd pepper dressing:
- 2 Tbsp. fresh white goat cheese at room temperature
- 2 Tbsp. fresh orange juice
- 2 Tbsp. fresh lemon juice
- 1/4 tsp dry thyme
- 2 Tbsp. extra virgin olive oil
- 5 c. mixed salad greens torn into bite sized pcs
- 1 x pink grapefruit peeled and sectioned
Direcciones
- In a medium nonstick skillet toast pecans over medium high heat till they just begin to colour.
- Sprinkle with sugar and stir till sugar melts and coats nuts.
- Transfer to a flat plate and sprinkle with salt and pepper.
- Let cold.
- In a small bowl combine all dressing ingredients and whisk till smooth.
- In large bowl combine greens and grapefruit.
- Toss with dressing and top with pecans.
- It takes just a few min to caramelize the pecans for this salad. Add in a few greens some grapefruit and goat cheese and you have an exciting beginning to your meal.
- ENDIVE WATERCRESS AND BLOOD ORANGE SALAD
- A bad hair day A hectic week at the office This salad might be just the antidote. A combination of oil vinegar and endive the basis of a classic headache remedy is the foundation of
- this colourful dish. Its panoply of bitter peppery and sweet is downright provocative to most guests no matter their mood. And it tastes a lot better than aspirin.
- 2 heads Belgian endive cored and cut into fine shreds 4 c. watercress leaves (about 1 large bunch) 2 blood orates peeled and sectioned (see page 32) 1 small red onion diced '/. c. Imported black olives halved and pitted
- DRESSING:3 Tbsp. sherry vinegar 2 Tbsp. walnut oil '/. c. extra virgin olive oil 2 tsp. finely minced fresh parsley Salt and freshly grnd pepper to taste
- IN A LARGE BOWL combine endive watercress orange sections onion and olives. In a small bowl whisk vinegar walnut oil extra virgin olive oil and parsley together till well blended. Toss with salad and add in salt and pepper.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 473g | |
| Calories 1007 | |
| Calories from Fat 659 | 65% |
| Total Fat 76.87g | 96% |
| Saturated Fat 11.8g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 724mg | 30% |
| Potassium 759mg | 22% |
| Total Carbs 78.16g | 21% |
| Dietary Fiber 9.0g | 30% |
| Sugars 65.78g | 44% |
| Protein 13.72g | 22% |
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