Blue cheese and pear salad
3 - 5
PersonalPoints™ per serving
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
6
Difficulty
Easy
Boldly flavored and super-satisfying, this salad can be served as a fabulous starter to an elegant meal or as a light lunch on its own. A mix of crisp romaine and tender, peppery arugula are both flavorful and pretty. When pears are not in season, substitute thinly sliced crisp Asian pears or Fuji apples instead. Toasting nuts really heightens their distinctive flavor and it is worth the little bit of added effort involved. Simply spread the chopped walnuts in a small skillet. Cook over low heat for about a minute, shaking the pan, until the nuts become fragrant. Remove nuts from skillet to a plate immediately so that they stop cooking.
Ingredients
Low-fat buttermilk
½ cup(s)
Blue cheese
½ cup(s), crumbled
Garlic clove(s)
1 medium clove(s), minced
Black pepper
¼ tsp, freshly ground
Arugula
1 bunch(es), baby variety
Romaine lettuce
1 head(s), roughly torn
Pear(s)
3 medium, cored and thinly sliced
Chopped walnuts
¼ cup(s), toasted