| |
| |
| 2 medium |
|
Pears, halved and cored |
|
| 4 tsp |
|
Olive oil, divided |
|
| 1 Tbl |
|
Balsamic vinegar |
|
| 1 tsp |
|
Water |
|
| 1/2 tsp |
|
Maple syrup |
|
| 1/2 tsp |
|
Dijon mustard |
|
| 1/4 tsp |
|
Salt |
|
| |
| 1/8 tsp |
|
White pepper |
|
| 1 clove |
|
Garlic, minced |
|
| 1 |
|
Shallot, minced |
|
| 1 package |
|
Mixed baby salad greens (10 ounces) |
|
| 1 cup |
|
watercress sprigs |
|
| 1/4 cup |
|
Dried cranberries |
|
| 1 |
|
100-calorie bag of popcorn |
|
|
|
|
| |
| 1 |
Preheat oven to 400°. |
| 2 |
In a small bowl, toss the halved and cored pears with 1 teaspoon olive oil. Place in a baking pan coated with cooking spray. Bake at 400° for 10 minutes. Turn pears over; bake 5-7 minutes longer or until golden and tender. |
| 3 |
When cool enough to touch, peel pears. Thinly slice the pear halves lengthwise and set aside. |
| 4 |
In a large salad bowl, prepare the dressing by whisking together the remaining 3 tsp olive oil, balsamic vinegar, water, maple syrup, mustard, salt, pepper, garlic and shallot. Add the salad greens, watercress, and cranberries. Toss to coat. |
| 5 |
Arrange pear slices on top. |
| 6 |
Pop popcorn and sprinkle on top of salad last so it does not get soggy. |
| 7 |
Enjoy!!* |
|
| *Toasted walnuts optional |
| Servings: 4 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
197.69 |
|
| Calories From Fat (24%) |
|
47.37 |
|
| |
|
% Daily Value |
| Total Fat 5.38g |
|
8% |
|
| Saturated Fat 0.72g |
|
4% |
|
| Cholesterol 0.00mg |
|
0% |
|
| Sodium 202.82mg |
|
8% |
|
| Potassium 527.70mg |
|
15% |
|
| Carbohydrates 36.65g |
|
12% |
|
| Dietary Fiber 4.22g |
|
17% |
|
| Sugar 8.97g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 32.43g |
|
|
|
| Protein 4.13g |
|
8% |
|
|
|
| | |
|
|
