Fresh and fruity.
Pear-Raspberry Salad:
- 8 oz walnut halves
- 1 tbsp oil
- 1 tsp soy sauce
- ¼ tsp ground ginger
- ¼ tsp salt
- ¼ tsp crushed garlic
- 16 oz baby greens
- 2 ripe Bartlett pears
- 1 cup fresh raspberries
- 2 oz blue cheese, crumbled
- 1 cup raspberry vinaigrette dressing
baking dish & serving bowl
In baking dish, toss walnuts with oil, soy, ginger, salt & garlic. Heat in a 250° oven for 30 minutes, stirring occasionally, until walnuts are crisp. In serving bowl add lettuce. Seed and slice pears, add to lettuce, along with raspberries, bleu cheese, & walnuts. Toss with dressing.