| Cuisine: American | Type: Salad | Serves: 4 |
|
Source:
|
South Beach Diet Cookbook; Phase 2 |
|
Attributes:
|
Healthy, Vegetarian |
|
Comments:
|
|
|
Serving Suggestions:
|
|
Ingredients:
|
Raspberry Viinaigrette: 1 tbs. sugar-free raspberry fruit spread 1/2 cup balsamic vinegar 1 1/2 tsp. walnut or canola oil 1/2 tsp. Dijon mustard Salad: 1/4 cup dry red wine 1 pear, cored and chopped 4 cups mixed frisée or baby lettuce 2 tbs. toasted walnuts, chopped 2 tbs. crumbled blue cheese Salt Ground black pepper |
|
Instructions:
|
1. To make the raspberry vinaigrette: Place the fruit spread in a small microwaveable bowl and microwave on high power for 1 minute, or until melted. Whisk in the vinegar, oil and mustard. 2. To make the salad: Combine the wine and pear in a small saucepan over medium-high heat. Cook, stirring often, for 4 minutes, or until the liquid has evaporated. 3. Divide the frisée or lettuce among 4 dinner plates. Sprinkle with the walnuts and blue cheese. Sprinkle with salt and pepper to taste. Divide the pear among the plates. Drizzle with vinaigrette. |
|
Related recipes:
|
None |
2004-07-20