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    You are in: Home / Recipes / Pear Salad With Spinach, Blue Cheese, and Walnuts Recipe
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    Pear Salad With Spinach, Blue Cheese, and Walnuts

    Pear Salad With Spinach, Blue Cheese, and Walnuts. Photo by BarbryT

    1/2 Photos of Pear Salad With Spinach, Blue Cheese, and Walnuts

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Sue Lau's Note:

    From Front Range Living. nt

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place pear on bed of fresh spinach.
    2. 2
      Mix blue cheese with heavy cream, and fill the center of the pear.
    3. 3
      Sprinkle with roasted walnuts.

    Ratings & Reviews:

    • on March 31, 2009

      55

      Tasty and easy - I love these ingredients together! I tossed on some dried cranberries like another reviewer because it seemed so right. Made for 2008 Top Faves game, recommended by BarbryT.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 06, 2008

      55

      Just luscious. And sooooo easy; this definitely will require many repeat performances. I mixed blue cheese into the heavy cream, then filled the pear halves. Loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 29, 2007

      55

      This was a wonderful salad! I even added in some dried cranberries for a sweet and colorful twist! Thanks, Lorie!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Pear Salad With Spinach, Blue Cheese, and Walnuts

    Serving Size: 1 (290 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 231.8
     
    Calories from Fat 116
    50%
    Total Fat 12.9 g
    19%
    Saturated Fat 5.5 g
    27%
    Cholesterol 26.8 mg
    8%
    Sodium 148.9 mg
    6%
    Total Carbohydrate 28.3 g
    9%
    Dietary Fiber 6.2 g
    25%
    Sugars 16.6 g
    66%
    Protein 4.7 g
    9%

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