Endive, Pear, and Blue Cheese Salad

Photo: Melissa Punch/bigleo.com; Styling: Scott Horne/bigleo.com
Prep: 20 minutes; Cook: 22 minutes; Total time: 42 minutes.

Yield:

4 servings (serving size: about 2 1/4 cups salad and 2 tablespoons dressing)

Nutritional Information

Calories 235
Fat 10 g
Satfat 3 g
Monofat 3 g
Polyfat 3 g
Protein 8 g
Carbohydrate 32 g
Fiber 9 g
Cholesterol 12 mg
Iron 2 mg
Sodium 310 mg
Calcium 202 mg

Ingredients

1/4 cup walnuts, halved
1 (1-ounce) slice rye bread, cubed
2 teaspoons fresh rosemary, chopped
1 small garlic clove, chopped
1 teaspoon olive oil
3 assorted firm-ripe pears, such as Bosc, Anjou, or Bartlett
1 tablespoon fresh lemon juice, divided
1/2 cup low-fat buttermilk (1%)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 ounces crumbled blue cheese, divided
1 1/4 pounds endive, trimmed and cut crosswise into 1/2-inch-thick slices

Preparation

1. Preheat oven to 400°. On a small baking sheet, combine walnuts, bread cubes, rosemary, garlic, and olive oil; toss well. Toast until fragrant (5-6 minutes); let cool.

2. Halve, core, and slice pears. In a small bowl, combine pear slices and 1 teaspoon lemon juice; toss well.

3. In another small bowl, combine remaining 2 teaspoons lemon juice, buttermilk, Worcestershire, pepper, and half of blue cheese.

4. Arrange endive on plate or platter with pears. Sprinkle with remaining cheese and walnut mixture; drizzle with dressing.

Lori Powell,

Health

November 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note