Kidney-friendly

Salad greens with pears, fennel and walnuts

Name: Salad greens with pears, fennel and walnuts
Ingredients: 6 cups mixed salad greens; 1 medium fennel bulb (trimmed and thinly sliced); 2 medium pears (cored, quartered and thinly sliced); 2 tablespoons grated Parmesan cheese; 1/4 cup toasted walnuts (coarsely chopped); 2 tablespoons extra-virgin olive oil; 3 tablespoons balsamic vinegar; Freshly ground black pepper (to taste)

ingredients: 8

Ingredients

6 cups mixed salad greens
1 medium fennel bulb, trimmed and thinly sliced
2 medium pears, cored, quartered and thinly sliced
2 tablespoons grated Parmesan cheese
1/4 cup toasted walnuts, coarsely chopped
2 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
Freshly ground black pepper, to taste

Method

Divide the salad greens onto 6 plates. Scatter the fennel and pear slices over the greens. Sprinkle with Parmesan cheese and walnuts. Drizzle with olive oil and vinegar. Add black pepper, to taste. Serve immediately.

Nutritional analysis per serving

Serving size: 1 salad

Calories140
Total fat8 g
Saturated fat1 g
Trans fatTrace
Monounsaturated fat4 g
Cholesterol1 mg

Sodium60 mg
Total carbohydrate15 g
Dietary fiber4 g
Total sugars9 g
Added sugars0 g
Protein3 g

Salad greens with pears, fennel and walnuts

Ingredients

Method

Nutritional analysis per serving

Serving size: 1 salad

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