Salad greens with pears, fennel and walnuts

Ingredients

• 6 cups mixed salad greens
• 1 medium fennel bulb, trimmed and thinly sliced
• 2 medium pears, cored, quartered and thinly sliced
• 2 tablespoons grated Parmesan cheese
• 1/4 cup toasted walnuts, coarsely chopped
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• Freshly ground black pepper, to taste

Directions

Divide the salad greens onto 6 plates. Scatter the fennel and pear slices over the greens. Sprinkle with Parmesan cheese and walnuts. Drizzle with olive oil and vinegar. Add black pepper, to taste. Serve immediately.

Serving Information

SERVES 6

Nutritional analysis per serving

Calories: 140
Total carbohydrate: 15 g
Cholesterol: 1 mg
Dietary fiber: 4 g
Monounsaturated fat: 4 g
Protein: 3 g
Saturated fat: 1 g
Serving size: 1 salad
Sodium: 60 mg
Total fat: 8 g

DASH Eating Plan Servings

Fats and oils: 1
Fruits: 1/2
Nuts, seeds and dry beans: 1
Vegetables: 1

Diabetes Meal Plan Choices

Fats: 2
Fruits: 1/2
Nonstarchy vegetables: 1

Mayo Clinic Healthy Weight Pyramid Servings

Fats: 2
Fruits: 1/2
Vegetables: 1