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    You are in: Home / Recipes / Wicklewood's Pear and Roquefort Salad Recipe
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    Wicklewood's Pear and Roquefort Salad

    Wicklewood's Pear and Roquefort Salad. Photo by PaulaG

    1/1 Photo of Wicklewood's Pear and Roquefort Salad

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    WicklewoodWench's Note:

    Light lunch quick and very tasty with the combination of flavours and textures. I prefer Roquefort, however, any sharp blue cheese can be used.

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    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Dressing

    Directions:

    1. 1
      Peel, core and slice the pears and toss them in lemon juice.
    2. 2
      Arrange the salad leaves on serving plates and arrange the pears on top.
    3. 3
      Scatter the Roquefort and nuts over the salad.
    4. 4
      In a screw top jar, mix the oils, vinegar mustard and seasoning.
    5. 5
      Seal the lid and shake well.
    6. 6
      Pour over the salad and serve immediately.

    Ratings & Reviews:

    • on March 10, 2011

      55

      A delicious salad. I did sub walnut oil for the hazelnut and feta instead of the blue cheese. Made for PAC Spring 2011.

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

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    Nutritional Facts for Wicklewood's Pear and Roquefort Salad

    Serving Size: 1 (168 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 538.5
     
    Calories from Fat 371
    69%
    Total Fat 41.3 g
    63%
    Saturated Fat 10.9 g
    54%
    Cholesterol 38.3 mg
    12%
    Sodium 1479.2 mg
    61%
    Total Carbohydrate 33.2 g
    11%
    Dietary Fiber 8.7 g
    35%
    Sugars 18.0 g
    72%
    Protein 14.6 g
    29%

    The following items or measurements are not included:

    salad leaves

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