My H-E-B Texas Life Magazine, February 2012
•juice of 1 lemon,
1Tbsp.H-E-B Premier Extra Virgin Olive OIl,
1/2tsp.H-E-B Dijon Mustard,
1/4c.all natural walnuts,
1 1/2Tbsp.H-E-B Sugar,
2each:lemons and firm pears,
1bag (5 oz.)H-E-B Spring Mix,
2thin slicesred onion, separated into rings,
1/2c.H-E-B Honey Goat Cheese, crumbled,
1Heat skillet over high heat 3 minutes. Add walnuts and sugar, reduce heat to Medium. Stir constantly until sugar melts and walnuts are golden brown (about 2 minutes). Cool on foil sheet. Chop, set aside.
2Grate peel from lemons, place in small dish; set aside. Squeeze juice from lemons, combine with 2 cups water in 2-quart bowl; set aside. Core and peel pears; place in lemon water to prevent browning. Cut each pear into 16 thin slices; place back in lemon water 5 minutes. Drain, set aside.
3Layer spring mix, pear slices, red onion, lemon peel, and goat cheese in large salad platter or bowl, cover. Refrigerate 30 minutes or until ready to serve.
4Combine vinaigrette ingredients and 1/4 cup water in salad dressing cruet or jar with lid. Shake well before using. Toss salad, sprinkle with glazed walnuts and add vinaigrette as desired.
Serving size: 1 serving of salad + 1 Tbsp. vinaigrette, Calories: 190, Total Fat: 9g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 70mg, Carbohydrates: 29g, Dietary Fiber: 6g, Sugar: 16g, Protein: 5g