Bistro Pear Salad with Cheddar Cheese and Almonds
(makes 4 servings)
This is reminiscent of our favorite salad served at a Tulsa restaurant called the Bistro. They use tart apples slices or pears, depending on availability and the chef's whim. You can substitute other cheese, as long as they are low fat. We particularly like low fat feta and a few walnuts or chopped hazelnuts.
| 6 | cups (336 g) baby spinach leaves, washed and spun dry |
| 1 | ounce (30 g) skim milk sharp cheddar cheese, grated |
| 1 | large Bartlett pear, 10 ounces (300 g), sliced into thin slices (cover with a little lemon water if not using immediately) |
| 2 | tablespoons (30 ml) slivered almonds, toasted |
| 2 | tablespoons (30 ml) olive oil |
| 1 1/2 | tablespoons (22.5 ml) balsamic vinegar |
| 1 | tablespoon 915 ml) water |
| 1/2 | teaspoon (2.5 ml) Dijon mustard |
| 1 | teaspoon (5 ml) minced fresh tarragon |
| freshly ground pepper to taste |
- Divide the spinach between 4 salad plates. Sprinkle on the cheese and arrange the pears in a decorative pattern. Top with almonds.
- In a small cup, whisk together dressing ingredients. Drizzle over each salad.
| Per serving: | 158 calories (57% calories from fat), 5 g protein, 11 g total fat (1.9 g saturated fat), 13 g carbohydrate, 3 g dietary fiber, 4 mg cholesterol, 91 mg sodium |
| Diabetic exchanges: | 1 carbohydrate (1/2 fruit, 1 vegetable), 2 fat |
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