For a delicate salad, crisp and mild savoy cabbage is combined with a pear, Pecorino Romano, walnuts, and champagne vinegar.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- ⅓ large savoy cabbage, stem and tough outer leaves removed
- 1 small pear, sliced into bite-sized pieces (with peel)
- ½ teaspoon lemon juice
- ½ cup raw walnut halves
- 2 ounces Pecorino Romano cheese, cut into small chunks
- 1 teaspoon coarsely ground black pepper
- ⅛ cup extra-virgin olive oil
- 1 tablespoon champagne vinegar
Instructions
- Slice savoy cabbage into bite-sized pieces and put into a large salad bowl.
- Sprinkle pear pieces with lemon juice and toss to coat. Add to savoy cabbage. Sprinkle with walnuts and Pecorino Romano cheese. Season with pepper and drizzle with extra-virgin olive oil and champagne vinegar. Toss salad and serve.
Nutrition Facts
| Calories | 310 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 4 g |
| Protein | 10 g |
| Saturated Fat | 6 g |
| Sodium | 242 mg |
| Sugars | 6 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |