PEAR QUINOA SALAD WITH WARM TOASTED WALNUT DRESSING Recipe Video

Great salad to bring along on a picnic or to a potluck. It's sure to be a hit! From Great Tastes of Manitoba 2011/2012.

Summary

Servings4Cuisine
CourseMain Ingredient

Ingredients

 Mixed salad greens454 Gram
 Quinoa1 Cup (16 tbs) (Cooked 250 Milliliter)
 Pears1 Cup (16 tbs), cored (250 Milliliter)
 Cherries1⁄3 Cup (5.33 tbs) (75 Milliliter)
 Feta cheese1⁄2 Cup (8 tbs) (125 Milliliter)
 Croutons1 Cup (16 tbs) (250 Milliliter)
 Walnut1⁄2 Cup (8 tbs) (250 Milliliter)
 Canola oil60 Milliliter (0.25 Cup)
 Dijon mustard1 Teaspoon (5 Milliliter)
 Honey30 Milliliter (2 Tbsp)
 White balsamic vinegar30 Milliliter (2 Tbsp)

Nutrition Facts

Serving size

Calories 532 Calories from Fat 267

% Daily Value*

Total Fat 31 g47.2%

Saturated Fat 5.1 g25.7%

Trans Fat 0.1 g

Cholesterol 16.7 mg

Sodium 273.7 mg11.4%

Total Carbohydrates 55 g18.4%

Dietary Fiber 6.7 g26.6%

Sugars 16.7 g

Protein 13 g25.9%

Vitamin A 31.8% Vitamin C 44.8%

Calcium 15.5% Iron 19.1%

*Based on a 2000 Calorie diet

Directions

In large bowl, add salad greens, quinoa, pears, dried cherries, cheese and croutons. Toss well. In small bowl, mix Dijon mustard, honey and vinegar. Mix well to combine. In medium sauce pan over medium-low heat, add walnuts. Cook for
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.
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