Field Greens with Walnuts & Pears
Walnut oil is a great heart healthy oil, rich in polyunsaturated fatty acids that can help to lower total and LDL cholesterol levels. The cherries and pears add a little sweetness to wake up your taste buds! Check out the back page of this recipe to find out how to keep your salad greens safe to eat.
Serves: 1.5 cups
1/2 cup wlanut halves
1/2 cup dried cherries
6 cups baby salad greens, washed and dried
2 ripe pears, quartered, cored and thinly sliced
Freshly ground pepper
1 Tbsp balsamic vinegar
1/2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp freshly ground pepper
3 Tbsp walnut oil
1. Toast the walnuts: preheat oven to 350o F. Spread walnuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7-10 minutes. Set aside.
2. To make dressing: in a large salad bowl, whisk together vinegar, mustard, salt, and pepper. Drizzle in oil, whisking until combined.
3. Add greens, pears, dried cherries, and gently toss together until lightly coated with dressing. Sprinkle toasted walnuts and pepper over salad. Serve immediately.