Directions:
- Toast walnuts in heavy saucepan on med heat.
- Set aside.
- Pour port into same pan nuts were toasted in.
- Boil on med high; simmer to reduce by half its volume.
- Remove from heat& allow to cool.
- Distribute 1 1/2 C greens on each of 4 plates.
- Arrange pear slices over.
- Sprinkle 1 1/2 T cheese on each.
- For dressing: Puree reduced port, shallots, garlic, mustard, vinegar to smooth in blender.
- Pour over salads.
- Top with nuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1124.64 Kcal (4709 kJ) | ||
| Calories from fat | 540.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.1g | 92% | |
|---|---|---|---|
| Cholesterol | 23.79mg | 8% | |
| Sodium | 815.23mg | 34% | |
| Potassium | 317.1mg | 7% | |
| Total Carbs | 114.83g | 38% | |
| Sugars | 36.2g | 145% | |
| Dietary Fiber | 16.19g | 65% | |
| Protein | 27.79g | 56% | |
| Vitamin C | 5mg | 8% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 6.7mg | 37% | |
| Calcium | 243mg | 24% | |
| Amount Per 100 g | |||
| Calories | 189.96 Kcal (795 kJ) | ||
| Calories from fat | 91.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.15g | 92% | |
|---|---|---|---|
| Cholesterol | 4.02mg | 8% | |
| Sodium | 137.7mg | 34% | |
| Potassium | 53.56mg | 7% | |
| Total Carbs | 19.4g | 38% | |
| Sugars | 6.11g | 145% | |
| Dietary Fiber | 2.73g | 65% | |
| Protein | 4.69g | 56% | |
| Vitamin C | 0.8mg | 8% | |
| Vitamin A | 0.1mg | 26% | |
| Iron | 1.1mg | 37% | |
| Calcium | 41mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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