Pear, Roquefort & Watercress Salad with Honey-Lime Dressing
Substitute dried cranberries, raisins, or currants if dried cherries are not available.
  • 1/3 cup fresh lime juice
  • 3 tablespoons honey
  • 1 tablespoon walnut or olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 Bartlett or Bosc pears, cored and thinly sliced lengthwise
  • 2 bunches watercress, thick stems trimmed
  • 1/2 cup dried cherries
  • 2 ounces Roquefort cheese, crumbled (about 1/4 cup)
  • 2 tablespoons toasted pecans, coarsely chopped

1. In large bowl, whisk together lime juice, honey, oil, salt, and pepper. Add pears and toss well to coat. Add watercress; toss again.

2. Arrange greens and pears on salad plates and sprinkle cherries, Roquefort, and pecans on top.

Nutritional Information
Per serving: 277 calories, 11g total fat, 3.3g saturated fat, 3.7g monounsaturated fat, 3.1g polyunsaturated fat, 4.8g dietary fiber, 5g protein, 48g carbohydrate, 13mg cholesterol, 559mg sodium.
Good source of: calcium, fiber, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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