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Salad greens with pears, fennel and walnuts

July 28, 2022

Recipe

Need a salad for a celebration? This one fits the bill!

SERVES 6

Fennel has a mild, sweet licorice flavor. Strip away the coarse outer portion of the fennel bulb before using in recipes.

To make this plant based, leave out Parmesan cheese.

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.

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

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) 1 Fats and oils 1/2 Fruits Grains and grain products Meats, poultry and fish 1 Nuts, seeds and dry beans Sweets 1 Vegetables

Diabetes Meal Plan Choices

2 Fats Dairy foods (low-fat or fat-free) 1/2 Fruits Meat and meat substitutes Milk and milk products 1 Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates 2 Fats 1/2 Fruits Protein and dairy Sweets 1 Vegetables

Nutritional analysis per serving

Calcium 140 Calories 15 g Total carbohydrate 1 mg Cholesterol 4 g Dietary fiber 4 g Monounsaturated fat Potassium 3 g Protein 1 g Saturated fat 1 salad Serving size 60 mg Sodium 8 g Total fat