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October 02, 2006
In Season: Pears
Nothing says fall flavors like pears. Pair pears with bitter greens and sweet raspberries in this full of flavor salad. Also try adding chopped pears to pancake batter and save a few for the top too.
FALL SALAD WITH RASPBERRY VINAIGRETTE
2 heads romaine lettuce, rinsed, dried, torn in bite-size pieces
2 medium heads endive, washed, dried, chopped
2 pears
1/2 cup toasted walnuts, chopped
1/2 cup crumbled Gorgonzola cheese
1 cup raspberry vinaigrette salad dressing
Additional toasted walnuts, if desired
Core and cut 1 pear in julienne strips. Core and dice the other.
In large bowl, combine romaine, endive, diced pear, 1/2 cup walnuts and Gorgonzola. Toss with enough raspberry vinaigrette to coat ingredients.
Divide among salad plates. Garnish with julienne pear. Top with more walnuts.
Makes 8 servings.
Buttermilk-Pear Pancakes
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups low-fat buttermilk
2 tablespoons maple syrup
1 tablespoon vegetable oil
1 large egg, lightly beaten
3/4 cup finely chopped peeled ripe Bartlett or Anjou pear
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine buttermilk, syrup, oil, and egg; add to flour mixture, stirring until smooth. Fold in pear.
Spoon about 1/4 cup batter onto a hot nonstick griddle or a large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.
Yield: 4 servings (serving size: 3 pancakes)
CALORIES 277(21% from fat); FAT 6.6g (sat 1.9g,mono 1.9g,poly 2.1g); PROTEIN 8.8g; CHOLESTEROL 55mg; CALCIUM 177mg; SODIUM 377mg; FIBER 1.6g; IRON 2.4mg; CARBOHYDRATE 45.7g
Posted by Lisa at October 2, 2006 07:36 PM
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