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Recipes - Baby Garden Blend Salad Greens with Pear Walnuts and Raspberry Lime Vinagrette Salad Dressing

Recipe Name

Baby Garden Blend Salad Greens with Pear, Walnuts and Raspberry Lime Vinagrette Salad Dressing

Submitted by

Mary_Means

Recipe Description

See optional directions for using mandarin oranges or orange slices instead of pear and toasted almonds! Can garnish with with strawberries and cheese!

Quantity	6	Quantity Unit	cups	Servings
Prep Time (minutes)	20	Cook Time (minutes)	8	Ready In (minutes)	28

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Ingredients
Amt.	Measure	Ingredient



4	ounces	walnuts
3	tablespoons	raspberry vinegar
2	tablespoons	canola oil
1/4	cup	Lime juice, raw - or 1 TBSP
2	tablespoons	Lime juice, raw - or 1 TBSP
2	pear, medium (approx 2-1/2 per lb)	pear
5 1/2	cups	Lettuce, mix (baby lettuce)

Steps

Sequence	Step

1	Toast the walnuts by placing them on a baking tray* and roasting on low heat for 5 to 8 minutes or until slightly browned. Shake the tray during the roasting to ensure even coloring. Allow them to cool at least 5 minutes before using. (*I like to toast nuts on low heat in a skillet on top of the stove where I can watch them more closely. They toast quickly, so do not look away or leave the kitchen while you are doing this!. Also, it is always a good idea to toast more than you need so that you will have toasted nuts easily in reach to use for other recipes. It is also easier to use smaller batches to toast than one large batch so you can monitor the browning process.)
2	Make the lime vinaigrette by whisking together the lime juice, canola oil and raspberry vinegar in a small bowl. Set aside until ready to use.
3	Cut the pears in half and remove the core, seeds, and stem. (I like to leave the skin on for the fiber, but if you want you can peel them so the white color of the pear will be more noticeable in your salad.) Next, cut the pear into 3/4 inch cubes and mix with the 2 tablespoons lime juice to keep the pear from turning brown.
4	In a larger bowl, place the washed baby mixed salad greens (5-6 oz package makes about 5-6 cups of greens,) Add the pears, toasted walnuts and the vinaigrette and toss through.
5	Divide the salad among serving bowls or small salad plates so you can see the different colors and textures. Serve chilled.
6	Optional: If you want more color, garnish with sliced strawberries (slicing the long-way) or add drained mandarin oranges. If you substitute the mandarin oranges completely for the pears, then try this recipe using toasted sliced almonds instead of the toasted walnuts.
7	Optional: If you want more protein to your salad, add some cubed mozzarella cheese or some shredded cheddar cheese as a garnish. Remember, 1 oz of cheese gives you about 100 more calories, 7 grams more protein, 8 to 10 grams of fat and more sodium!

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