Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 egg white | ||
| 1 tbsp. Hy-Vee Select maple syrup | ||
| 2 tsp. packed Hy-Vee brown sugar, divided | ||
| Hy-Vee salt | ||
| ½ c. Hy-Vee walnut pieces | ||
| 1 tbsp. walnut oil | ||
| 2 tbsp. Hy-Vee Select balsamic vinegar | ||
| 1 tsp. minced fresh garlic | ||
| 1 tsp. chopped fresh basil | ||
| 1 tsp. chopped fresh oregano | ||
| 2 tbsp. gorgonzola crumbles | ||
| 1 (5 oz) bag spring mix salad blend | ||
| 2 small ripe pears, thinly sliced | ||
| 1 mango, peeled and thinly sliced |
Directions
- Preheat oven to 300 degrees. Combine the egg white, maple syrup, 1 teaspoon brown sugar and salt in large bowl. Stir in walnuts, tossing to coat. Spread walnuts on aluminum foil-lined baking sheet. Bake 25 minutes or until crisp and lightly browned, stirring once. Remove from oven. Stir walnuts to release from foil; set aside.
- Whisk together oil, vinegar, garlic, basil, oregano, gorgonzola crumbles and remaining 1 teaspoon brown sugar.
- On each of 8 salad plates, arrange spring greens, pear slices, mango slices and glazed walnuts. Drizzle each with prepared vinaigrette.
Nutrition facts
Servings
150 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 0mg
- Sodium: 120mg
- Total Carbohydrates: 18g
- Protein: 2g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 15%
0%
Iron 2%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Healthy Living Recipes Cookbook.