Savory Pear Salad - FOX 13 News

Savory Pear Salad

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    French Toast L’Orange L’Orange Batter • 5 eggs • ¼ cup sugar, granulated • 1 tablespoon vanilla extract • ¾ table Grand Marnier liqueur • ½ tsp. salt, kosher • ½ quart heavy cream • 1 ciabatta loaf, 1 ½” straight slice, ends discarded Instructions • Mix together all ingredients (except bread) in mixing bowl. • Place in airtight container • Label, date and refrigerate • When ready to serve, saturate ciabatta for 1 hour French Toast L’Orange • Select well saturated slices of bread and place on ...
    French Toast L’Orange L’Orange Batter • 5 eggs • ¼ cup sugar, granulated • 1 tablespoon vanilla extract • ¾ table Grand Marnier liqueur • ½ tsp. salt, kosher • ½ quart heavy cream • 1 ciabatta loaf, 1 ½” straight slice, ends discarded Instructions • Mix together all ingredients (except bread) in mixing bowl. • Place in airtight container • Label, date and refrigerate • When ready to serve, saturate ciabatta for 1 hour French Toast L’Orange • Select well saturated slices of bread and place on ...

Preparation time: 30 minutes plus refrigeration time

Servings: 4.

5 A Day servings: 2.

Ingredients:

½ cup dry orzo
1 cup diced raw pears (1 medium or 2 small)
2 tablespoons orange juice
2 teaspoons lemon juice
¼ cup raisins
½ cup diced fresh tomatoes
3 tablespoons Hidden Valley® Ranch Old Fashioned Buttermilk Dressing
4 cups torn fresh spinach
2 tablespoons sliced almonds
1 tablespoon chopped fresh dill, divided
Prepare orzo according to packaging directions. Place diced pear in a small bowl and add orange and lemon juices. Allow to sit for 5 minutes. Mix in 2 teaspoons fresh dill and remaining ingredients except spinach and almonds. Refrigerate for two hours. Place equal amounts of torn spinach on four plates. Spoon equal amounts of pear salad on bed of spinach. Top with equally divided amounts of sliced almonds and remaining fresh dill.

Nutritional Information per Serving
Calories: 244
Carbohydrates: 40g
Total Fat: 8.2g
Cholesterol: 2mg
Saturated Fat: 1.g
Dietary Fiber: 5g
% of Calories from Fat: 30%
Sodium: 173mg
Protein: 5g  

Credit:
Chef Mark Goodwin, CEC CNC
From http://www.5aday.org

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