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Ingredientes
- 1/2 c. rice vinegar
- 1/2 c. cranberry juice
- 1/4 c. chopped dry cranberries
- 1 Tbsp. chopped shallot
- 2 tsp sugar
- 1/2 tsp minced fresh rosemary
- 2 tsp extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-cracked black pepper to taste
- 1 x pear
- 1 x apple
- 1 x lemon cut in half
- 1 x endive sliced crosswise
- 5 c. mixed salad greens
- 1/4 c. toasted walnuts coarsely minced
Direcciones
- Combine the rice vinegar, cranberry juice, cranberries, shallot, sugar, rosemary, extra virgin olive oil and salt and pepper to taste. Let the dressing stand for the flavors to meld.
- Meanwhile, cut the pear into quarters then core and slice. Place the slices in a shallow dish filled with water and the juice of half a lemon; the liquid should cover the fruit. Cut the apple into quarters, core and slice. Place the slices in a shallow dish with water and the juice of the remaining lemon half to cover.
- Just before serving, drain the pears and apples. Toss together in a large bowl with the endive and salad greens. Arrange the salad on a platter and sprinkle with the toasted walnuts. Serve the dressing alongside.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 583g | |
| Recipe makes 4 servings | |
| Calories 1449 | |
| Calories from Fat 1236 | 85% |
| Total Fat 137.53g | 172% |
| Saturated Fat 18.92g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 2683mg | 112% |
| Potassium 701mg | 20% |
| Total Carbs 46.77g | 12% |
| Dietary Fiber 6.8g | 23% |
| Sugars 35.48g | 24% |
| Protein 8.25g | 13% |
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