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Grape Salad With Pecans And Roquefort Cheese

Ingredients
  Pecan halves 3⁄4 Cup (12 tbs)
  Egg white 1 , beaten
  Brown sugar 1⁄4 Cup (4 tbs)
  Shallot 1 , diced
  Balsamic vinegar 1⁄2 Cup (8 tbs)
  Olive oil 3⁄4 Cup (12 tbs)
  Chopped fresh basil 1⁄4 Cup (4 tbs)
  Freshly ground pepper To Taste
  Salt To Taste
  Assorted baby greens 6 Cup (96 tbs)
  Seedless grapes 2 Cup (32 tbs) (Stevco)
  Roquefort cheese 4 Ounce, crumbled
  Sliced sun dried tomatoes 1⁄2 Cup (8 tbs)
  Thin prosciutto slices 6
Directions

1. Preheat oven to 350°F. Coat pecans with beaten egg white; toss with brown sugar. Place on a baking sheet and bake for 10 minutes, or until golden. Remove from oven and let cool.
2. Whisk together shallots and vinegar. Slowly whisk in olive oil. Add basil and season to taste with salt and pepper.
3. Combine greens, grapes, Roquefort and tomatoes in a salad bowl. Add dressing to lightly coat the greens. Place on chilled plates.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Grape
Interest: 
Healthy

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3535 Calories from Fat 2396

% Daily Value*

Total Fat 274 g421.9%

Saturated Fat 52.5 g262.5%

Trans Fat 0 g

Cholesterol 121.6 mg40.5%

Sodium 5393.1 mg224.7%

Total Carbohydrates 232 g77.4%

Dietary Fiber 49.8 g199.2%

Sugars 131.7 g

Protein 79 g157.4%

Vitamin A 46.1% Vitamin C 82.5%

Calcium 94.1% Iron 51.6%

*Based on a 2000 Calorie diet

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Grape Salad With Pecans And Roquefort Cheese Recipe