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Recipe: Salad greens with pears, fennel and walnuts

Medically reviewed on September 18, 2017

Serves 6

Dietitian Tip

Resembling a rounded, swollen cluster of celery stalks with green-tinged ribs, fennel is related to the herb and spice seeds of the same name. All share a mild, sweet licorice flavor. Strip away any coarse outer portion of the fennel bulb before using in recipes.

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.

Nutritional Analysis (per serving)

Serving Size1 salad
Calories144
Carbohydrate15 g
Cholesterol1 mg
Fiber4 g
Protein3 g
Sodium51 mg
Monounsaturated Fat4 g
Saturated Fat1 g
Total Fat8 g

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