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Ripe Pear Salad with Boston Lettuce
and Ricotta Cheese

Reprinted from The New American Plate Cookbook, © 2005 AICR

1 head Boston (“butter”) lettuce, washed and torn
2 ripe Bartlett pears, halved, cored and sliced
2 Tbsp. chopped toasted pistachio nuts
1/4 cup skim ricotta cheese

Dressing:

1/4 cup orange juice
1 Tbsp. balsamic vinegar
1 tsp. honey
2 tsp. walnut or canola oil

Arrange lettuce equally on four plates. Top with equal amounts sliced pears. Sprinkle 1/2 tbsp. nuts over each salad. Dollop 1 tbsp. ricotta cheese in the center of each salad. Whisk together dressing ingredients.

Drizzle over each salad and serve.

Makes 4 servings.

Per serving: 134 calories, 6 g. total fat (1 g. saturated fat), 19 g. carbohydrates,
4 g. protein, 3 g. dietary fiber, 23 mg. sodium.


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