Pear, Gorgonzola And Mesclun Salad

By Mark Bittman

Published November 18, 1997

Total Time
15 minutes
Rating
4(36)
Comments
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Ingredients

Yield:12 servings

  • 4 large pears, about 2 pounds

  • 4 tablespoon lemon juice

  • 6 ounces Gorgonzola or other creamy blue cheese

  • 12 cups mixed greens, washed, dried and torn into bite-size pieces

  • 1 to 1 ½ cups any vinaigrette

Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

14 grams carbs; 11 milligrams cholesterol; 217 calories; 5 grams monosaturated fat; 6 grams polyunsaturated fat; 5 grams saturated fat; 17 grams fat; 3 grams fiber; 174 milligrams sodium; 4 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel and core the pears; cut them into thin slices, and toss with the lemon juice. Cover, and refrigerate until needed.

  2. Step 2

    Crumble the Gorgonzola into small bits; cover and refrigerate until needed.

  3. Step 3

    To serve, toss the pear, cheese and greens together with as much dressing as desired. Serve immediately.

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4 out of 5
36 user ratings
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