If you have an overabundance of pears in your fridge (like me), then I have just the salad for you. Pear Salad with Raspberry Dressing is a salad so pretty, so delicious, so healthy, that you will want to use it as a centerpiece and never eat it. However, with all those extra pears in the fridge, you will somehow find it in your heart to go ahead and dig into this beautiful starter salad.
The recipe for Pear Salad with Raspberry Dressing can be found in Quick and Healthy Recipe Ideas by Brenda J. Ponichtera, a registered dietitian. Quick & Healthy has over 200 easy recipes that are low in fat, cholesterol, and calories— and take almost no time to prepare. This may be one of the most practical cookbooks (for the busy!) I have come across, and each recipe has been kitchen-tested for taste and ease.
Calories: 158 ♥ Fat: 7g ♥ Fiber: 5g ♥ Protein: 3g ♥ Carbs: 23g
Pear Salad with Raspberry DressingIngredients
- 2 medium pears, chopped, not peeled (about 3 cups)
- 1 tablespoon lemon juice
- 10-12 ounces mixed salad greens (about 2 quarts), torn
- 1/4 cup chopped walnuts or almonds
- 1/2 cup reduced-fat raspberry dressing
Preparation1) In a large salad bowl, mix chopped pears with lemon juice to prevent browning.
Add salad greens and nuts. Pour dressing over salad and toss.
Mum stuck with the original recipe and used raspberry dressing. She gave it a thumbs up. I still had quite a bit of Blueberry Vinaigrette (Cooking Light Annual Recipes 2009) left over, so I drizzled it over mine. It was fantastic! This recipe is flexible and can be changed up according to your own personal preferences. Enjoy!