Pear and Walnut Salad With Dijon Vinaigrette

Get a day’s serving of walnuts plus a host of phytonutrients in this simply, fruity salad.

Serves 4

Salad
4 cups mixed baby salad greens
1 large pear
4 ounces walnut halves
4 tablespoons unsweetened dried cranberries

Vinaigrette
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

Divide the salad greens among the four plates.

Wash and core the pear, then slice lengthwise, ending up with 16 pieces. Arrange pear slices on top of the greens. Sprinkle 1/4 of the walnuts and 1/4 of the cranberries on each salad.

For vinaigrette, combine the ingredients and mix well. Add salt and pepper if desired. Drizzle over the salads.

TD&N Nutrient Analysis (for the salad): Calories: 252; Total Fat: 19 g; Saturated Fat: 2 g; Polyunsatured Fat: 13 g; Monounsaturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 21 mg; Carbohydrates: 21 g; Fiber: 5 g; Protein: 5 g

TD&N Nutrient Analysis (for the vinaigrette): Calories: 96; Total Fat: 11 g; Saturated Fat: 1g; Polyunsaturated Fat: 1 g; Monounsaturated Fat: 8 g; Cholesterol: 0 mg; Sodium: 30 mg; Carbohydrates: 0 g; Fiber: 0 g; Protein: 0 g

— Photo by Gary Dolgoff for Today’s Diet & Nutrition