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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Frisee Salad with Blue Cheese and Walnuts

Source: dLife

Poached pear and blue cheese atop baby greens with a rasberry vinagrette and walnut garnish.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	134.6

Total Carbs	18.5 g

Dietary Fiber	1.3 g

Sugars	11.8 g

Total Fat	5.4 g

Saturated Fat	0.6 g

Unsaturated Fat	2.3 g

Potassium	48.9 mg

Protein	1.2 g

Sodium	95.4 mg

Dietary Exchanges 5.4 Fat, 0.4 Fruits, 0.0 Other Carbs, 0.0 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Raspberry Vinaigrette 1.0
1 tbsp sugar free red raspberry jam 0.5
0 1/2 cup balsamic vinegar 1.5
1 1/2 tsp canola oil 0.5
0 1/2 tsp dijon mustard

Salad 0.25
0 1/4 cup red wine 1.0
1 each medium pears 32.0
32 oz mixed salad greens 2.0
2 tbsp chopped walnuts 2.0
2 tbsp crumbled blue cheese 1.0
1 pinch salt 1.0
1 pinch black pepper

Directions

To prepare the raspberry vinaigrette, place the fruit spread in a small microwaveable bowl and cook on high power for 1 minute or until melted. Whisk in the vinegar, oil, and mustard.
To assemble 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.
Place equal amounts of frisee or baby lettuce on 4 dinner plates. Sprinkle with the walnuts and blue cheese. Add salt and pepper. Divide the chopped poached pear evenly atop the beds of lettuce.
Drizzle with vinaigrette.