- 6 cups baby lettuce
- 1 ripe pear (bosc), cored and sliced
- 1/4 cup toasted walnut pieces
- 1/3 cup dried cranberries
- 1/2 cup Pear Walnut Vinaigrette
- 1/4 cup Roquefort cheese
Place baby lettuce, pear slices, walnut pieces, cranberries and pear vinaigrette in a large mixing bowl and toss gently to moisten lettuce. Divide salad equally on four salad plates. Garnish each salad with 1 tablespoon crumbled Roquefort cheese.
Calories 190; Protein 5 g; Total Fat 11 g; Saturated Fat 2.5 g; Carbohydrates 21 g; Dietary Fiber 4 g; Cholesterol 10 mg; Sodium 210 mg