- 250g mixed baby salad leaves
- 4 large ripe red pears
- 2 tbsp lemon juice
- 1 celery stalk, sliced
- 4 spring onions, thinly sliced
- ¼ cup (30g) coarsely chopped walnuts
- ½ cup (70g) crumbled gorgonzola cheese
- For the dressing
- ⅓ cup (90g) 97% fat-free mayonnaise
- 1 tbsp honey
- 1 tbsp skim milk
- 1 tbsp lemon juice
Preparation:20min › Cook:5min › Ready in:25min
- To make the dressing, whisk the mayonnaise, honey, milk and lemon juice in a small bowl until smooth and thoroughly blended.
- Wash and dry the salad leaves. Remove the core from the pears and thinly slice the flesh. Toss the pears with the lemon juice in a large serving bowl. Add the salad leaves, celery and spring onions and toss together until mixed.
- Toast the walnuts in a non-stick frying pan, stirring constantly, for about 3 minutes or until they become slightly darker. Sprinkle the walnuts and gorgonzola over the salad, then drizzle with the dressing.
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*Gorgonzola is an Italian blue cheese made from cow's milk. There are two types of gorgonzola: naturale, which is aged and firm enough to be crumbled (best for salads) and dolce, a soft, mild, young cheese (great for spreading on crackers). If you can't find or don't like gorgonzola, substitute any other blue cheese.
*Pears with a red skin are usually only available in the winter months. At other times, use any other variety of pear.
Walnuts are good for your heart because they are high in polyunsaturated fat, which doesn't elevate cholesterol. These nuts are also a good source of omega-3 fatty acids, which may play an important role in the prevention and treatment of heart disease and hypertension.