Tanimura And Antle Pear And Feta Salad With Fort Vinaigrette Dressing
|Extra virgin olive oil||2 Cup (32 tbs)|
|Shallots||3 , minced|
|Port wine||1 Cup (16 tbs)|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Hearts of romaine||4 , chopped (Whole Salad)|
|Crumbled feta cheese||1⁄3 Cup (5.33 tbs)|
|Ripe pears||2 , cored and sliced|
|Red onion||1 , sliced|
|Chopped pecans||1⁄2 Cup (8 tbs)|
1. Take a saute pan. Add minced shallots and pour oil over it and cook over medium heat until the oil begins to splutter. Simmer for 2 more minutes and remove from heat.
2. Take a bowl and add vinegar, port wine, lemon juice and honey and whisk them together using hand mixer. Add hot oil and shallots and whisk them together.
3. Add feta, romaine, onion, pears and pecans and toss them well just enough to coat the salad. Sprinkle salt and pepper.
4. Serve Tanimura and Antle Pear and Feta Salad with Fort Vinaigrette Dressing immediately.
Serving size: Complete recipe
Calories 5337 Calories from Fat 4454
% Daily Value*
Total Fat 485 g745.7%
Saturated Fat 42.1 g210.6%
Trans Fat 0 g
Cholesterol 44.5 mg14.8%
Sodium 687.9 mg28.7%
Total Carbohydrates 163 g54.2%
Dietary Fiber 41.5 g165.9%
Sugars 93 g
Protein 31 g62.6%
Vitamin A 1999.1% Vitamin C 522.3%
Calcium 78.2% Iron 86.8%
*Based on a 2000 Calorie diet