PEAR QUINOA SALAD WITH WARM TOASTED WALNUT DRESSING Recipe Video
Ingredients
| Mixed salad greens/Null | 454 Gram (Null) | |
| Quinoa/Null | 1 Cup (16 tbs) (Cooked 250 Milliliter) | |
| Pears/Null | 1 Cup (16 tbs), cored (250 Milliliter) | |
| Cherries/Null | 1⁄3 Cup (5.33 tbs) (75 Milliliter) | |
| Feta cheese/Null | 1⁄2 Cup (8 tbs) (125 Milliliter) | |
| Croutons/Null | 1 Cup (16 tbs) (250 Milliliter) | |
| Walnut/Null | 1⁄2 Cup (8 tbs) (250 Milliliter) | |
| Canola oil/Null | 60 Milliliter (0.25 Cup) | |
| Dijon mustard/Null | 1 Teaspoon (5 Milliliter) | |
| Honey/Null | 30 Milliliter (2 Tbsp) | |
| White balsamic vinegar/Null | 30 Milliliter (2 Tbsp) |
Nutrition Facts
Serving size
Calories 536 Calories from Fat 271
% Daily Value*
Total Fat 31 g47.8%
Saturated Fat 5.2 g26.1%
Trans Fat 0.1 g
Cholesterol 17.3 mg5.8%
Sodium 280.9 mg11.7%
Total Carbohydrates 55 g18.4%
Dietary Fiber 6.6 g26.4%
Sugars 17 g
Protein 13 g25.7%
Vitamin A 31.8% Vitamin C 44.8%
Calcium 15.5% Iron 19.1%
*Based on a 2000 Calorie diet
Directions
1-2 minutes being careful not to allow them to burn. Turn down to low heat. Add canola oil and cook for additional 4-5 minutes. Be careful not to burn the nuts. Remove from heat. Cool for 1 minute and slowly add to vinegar mixture. Blend well. Drizzle warm dressing over salad and serve immediately.
Chef
