1 head Bibb lettuce, washed and spun dry
2 unpeeled Anjou pears, cored and thinly sliced
1/4 cup (60 mL) coarsely grated goat Gouda or crumbled goat blue cheese
3 Tbsp (45 mL) extra-virgin olive oil
2 Tbsp (30 mL) pear vinaigrette
Salt and freshly ground black pepper to taste
1/4 cup (60 mL) pumpkin seeds, lightly toasted
Tear lettuce into bite-size pieces. Divide among 4 salad plates. Add pears and cheese. Whisk oil and vinaigrette, adding salt and pepper to taste. Drizzle over salad. Sprinkle with pumpkin seeds.
Each serving contains: 173 calories; 13.2 g protein; 4 g fat (1.5 g sat. fat, 0 g trans fat); 8 g carbohydrates; 0.3 g fibre; 25 mg sodium
source: "Show-Stopping Toppers", alive #330, April 2010
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