salad: greens, pears, walnuts, feta

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Fall Salad Greens with Pears, Walnuts and Feta Cheese

 

Recipe By :Shepherd's Garden Seeds Catalog 1997

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

DRESSING:

2 Tablespoons lemon juice

3 tablespoons peanut or walnut oil

1/4 teaspoon salt

1/8 teaspoon pepper

2 teaspoons chopped lemon thyme

SALAD:

1 quart mixed salad greens -- in bite size pieces

1/2 cup shredded fresh sorrel

1/3 cup crumbled feta cheese -- (1/3 to 1/2)

1 firm pear -- thinly sliced

1/3 cup toasted walnuts

 

Place greens in a salad bowl. Mix with dressing and then toss with feta cheese,

pear slices and walnuts before serving.

 

[sORREL - A collective term for any variety of the buckwheat family. Having

tart, sour-tasting leaves, sorrel can be eaten raw or cooked. The most strongly

flavored of the sorrels is the garden or belleville sorrel, also called sour

dock and sour grass. The mildest variety is dock sorrel, also called spinach

dock and herb patience dock. Substitute spinach and add chervil (fresh or dried)

to taste; could add lemon juice to dressing.]

 

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Per Serving (excluding unknown items): 136 Calories; 13g Fat (82.7% calories

from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol;

288mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0

Fruit; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 1074 0 0 1492 0 0 0 0 0 0

 

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