Recipe: Salad greens with pears, fennel and walnuts
Dietitian's tip: Resembling a rounded, swollen cluster of celery stalks with green-tinged ribs, fennel is related to the herb and spice seeds of the same name. All share a mild, sweet licorice flavor. Strip away any coarse outer portion of the fennel bulb before using in recipes.
SERVES 6
Ingredients
| 6 cups mixed salad greens |
| 1 medium fennel bulb, trimmed and thinly sliced |
| 2 medium pears, cored, quartered and thinly sliced |
| 2 tablespoons Parmesan cheese, grated |
| 1/4 cup toasted walnuts, coarsely chopped |
| 3 tablespoons extra-virgin olive oil |
| 2 tablespoons balsamic vinegar |
| Freshly ground black pepper, to taste |
Directions
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)| Calories | 157 | Cholesterol | 1 mg |
| Protein | 3 g | Sodium | 50 mg |
| Carbohydrate | 14 g | Fiber | 4 g |
| Total fat | 10 g | Potassium | 391 mg |
| Saturated fat | 1 g | Calcium | 66 mg |
| Monounsaturated fat | 6 g |
MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS
| Vegetables | 1 |
| Fruits | 1 |
| Fats | 1 |
DIABETES MEAL PLAN EXCHANGES
| Fruits | 1 |
| Nonstarchy vegetables | 1 |
| Fats | 2 |
DASH EATING PLAN SERVINGS
| Vegetables | 1 |
| Fruits | 1 |
| Nuts, seeds and dry beans | 1 |
| Fats and oils | 1 |


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