Endive and Pear Salad
Recipe by Steven Petusevsky
Ingredients
- 2cups bite-size pieces field greens
- 2medium endives, thinly sliced
- 1-- ripe pear, cored and thinly sliced
- 1/8cup chopped hazelnuts or walnuts
- 2teaspoons olive, walnut or hazelnut oil
- 1tablespoon sherry, champagne or wine vinegar
- -- Salt and freshly ground black pepper, to taste
Instructions
-
Place 1 cup field greens on each plate. In a nonreactive medium mixing bowl, toss remaining ingredients well and place over field greens. Serve immediately.
Nutritional Info *per serving
- Calories 164
- Fat 10g
- Cholesterol 0mg
- Sodium 7mg
- Carbohydrate 20g
- Fiber 7g
- Protein 4g