Veggie Life, Autumn, 2001: Pear and Watercress Salad with Roquefort and Walnuts

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Pear and Watercress Salad with Roquefort and Walnuts

 

Recipe By : Veggie Life, Autumn, 2001

Serving Size : 6 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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2 ripe, crisp pears, such as Bosc

2 large bunches watercress, cleaned and stemmed

(about 6 cups)

3 tablespoons prepared poppyseed dressing

3 ounces crumbled Roquefort cheese

1/2 cup broken walnuts, toasted

 

Peel and core pears, and cut into slices 1/4 to 1/2-inch thick.

 

In a salad bowl, combine pear slices, watercress, and poppyseed dressing. Toss

gently. Sprinkle with Roquefort and walnuts.

 

 

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: .

 

 

Nutr. Assoc. : 0 0 0 0 0