It's easy to forget about salads when, in the winter, I crave hearty, more filling warm dishes. I'm determined to break this habit and make more salads during the cold months. After all, winter salads are a great way to incorporate fresh, local, in season ingredients into any meal. Salads also are a nice vegetarian option for dinner parties. Nuts, fruits, cheeses, warm vinaigrettes, and lesser used greens make salads a very now, very light side. To make one tonight to go along with your robust main, read more
1/2 cup extra virgin olive oil
1 tbsp freshly squeezed lemon juice
1 tbsp Chardonnay vinegar
1 tsp honey (optional)
sea salt, to taste
8 cups leafy green lettuce leaves, torn
2 Belgian endive, trimmed and thinly sliced
3/4 cup crumbled feta cheese
1 large Bosc pear
1/2 cup roasted walnut pieces
freshly ground black pepper, to taste
- Mix dressing ingredients together and set aside.
- Place lettuce, endive and feta cheese in a large salad bowl.
- Toss with dressing.
- Cut the pear into quarters. Remove the core. Cut each quarter into thin slices and lay decoratively on top of salad.
- Sprinkle with walnuts.
- Just before serving, grind fresh black pepper over the top of the salad.
Substitution: Substitute agave nectar for the honey. Substitute toasted walnut oil for the extra virgin olive oil.
Per Serving (176g-wt.): 230 calories (180 from fat), 19g total fat, 4g saturated fat, 6g protein, 12g total carbohydrate (4g dietary fiber, 6g sugar), 15mg cholesterol, 220mg sodium