Ingredients with Measurements:
- 4 cups mixed greens
- 2 ripe pears, sliced
- 6 slices of prosciutto, torn into pieces
- 1/2 cup crumbled blue cheese
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 1/4 cup balsamic vinaigrette
Special equipment needed: None
Step-by-step instructions:
1. Wash and dry the mixed greens and place them in a large salad bowl.
2. Add the sliced pears, torn prosciutto, crumbled blue cheese, chopped walnuts, and dried cranberries to the bowl.
3. Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
4. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: None
Temperature: None
Serving size: 4
Nutritional information:
- Calories: 330
- Fat: 22g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 14g
Substitutions for ingredients:
- Mixed greens: spinach, arugula, or any other leafy greens
- Pears: apples, peaches, or nectarines
- Prosciutto: bacon or ham
- Blue cheese: feta or goat cheese
- Walnuts: pecans or almonds
- Dried cranberries: raisins or chopped dates
- Balsamic vinaigrette: honey mustard dressing or raspberry vinaigrette
Variations:
- Add sliced red onions or chopped celery for extra crunch.
- Use sliced grilled chicken or shrimp instead of prosciutto for a heartier salad.
- Swap out the blue cheese for crumbled goat cheese or feta for a milder flavor.
- Use maple vinaigrette or honey mustard dressing instead of balsamic vinaigrette for a sweeter taste.
Tips and tricks:
- To prevent the pears from turning brown, toss them with a little lemon juice before adding them to the salad.
- Toast the walnuts in a dry skillet over medium heat for a few minutes to bring out their nutty flavor.
- For a more filling salad, add some cooked quinoa or farro.
Storage instructions:
- This salad is best served immediately, but it can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped walnuts or dried cranberries.
Garnishes:
- Chopped walnuts
- Dried cranberries
- Sliced pears
Pairings:
- This salad pairs well with a light white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the salad is too dry, add more dressing or a drizzle of olive oil.
- If the salad is too salty, reduce the amount of prosciutto or blue cheese.
Food safety advice:
- Wash all produce thoroughly before using.
- Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- The combination of sweet pears and salty prosciutto is a classic Italian flavor pairing.
Flavor profiles:
- Sweet, salty, tangy, and nutty.
Serving suggestions:
- Serve as a light lunch or as a side dish with dinner.
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