Build a salad with Bartletts

Try This at Home

September 25, 2005

Donna Crivello, owner of Donna's, says salads are always on the menu at her restaurants and in her home, "not only as starters or sides but the main dish. It is easy to build your salad into something special with a little planning, and using some seasonal ingredients, such as this recipe with roasted pears, gorgonzola and greens."

Salad of Roasted Pears with Gorgonzola on greens with Raspberry Vinaigrette

Serves 4 as a main dish

4 firm pears, Bartlett, cut in half

2 tablespoons olive oil

4-6 ounces Gorgonzola cheese

12 ounces mixed greens

FOR THE RECORD - The dietitian's nutritional analysis that accompanied a recipe for Salad of Roasted Pears with Gorgonzola in the Sept. 25 Modern Life section was incorrect. Per serving the recipe contains: 376 calories, 9 grams protein, 28 grams fat, 8 grams saturated fat, 29 grams carbohydrate, 6 grams fiber, 25 milligrams cholesterol and 420 milligrams of sodium. The Sun regrets the error.


1/3 cup raspberry vinegar

2/3 cup oil, walnut, canola or olive oil

1 teaspoon Dijon mustard

1 teaspoon chopped shallots


2-3 ounces walnuts or pecans, chopped

Heat oven to 375 degrees. Cut pears in half, leave stems on if possible, leave cores in. Set pears cut side down, on lightly oiled sheet pan. Brush tops with oil. Roast for about 20 minutes or until pears are slightly tender (pierce with knife) and undersides have browned or caramelized. When cool, remove cores with spoon. Fill center of pear with about 1 ounce of Gorgonzola. Place under broiler for 2 minutes.

Mix ingredients for vinaigrette in a jar with tight-fitting lid. Shake well. Toss greens with about one-quarter of the vinaigrette (add more if you wish). Divide greens among the plates, top each plate with warm pears, and sprinkle walnuts on top.

Note: Pears can be made in advance, then reheated.

Per serving: 682 calories, 12 grams protein, 61 grams fat, 11 grams saturated fat, 32 grams carbohydrates, 7 grams fiber, 25 milligrams cholesterol, 444 milligrams sodium. Analysis by registered dietitian Jodie Shield.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.