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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

Instructions

  1. 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.

Recipe Notes

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