2 cups fresh curly parsley (about 1/3 pound)
1 medium Bosc pear (about 5 ounces)
1/2 cup chopped walnuts
1/4 cup Parmesan cheese, finely shredded
1/2 cup dried cranberries
10 red seedless grapes
1/4 cup fat-free raspberry vinaigrette salad dressing
Wash and dry parsley, then remove stems and any discolored leaves. Chop parsley to make about 2 cups, and set aside. Cut the pear in half and remove core with a melon baller. Leaving the skin on, cut pear into half-inch dice. Combine parsley, pear, walnuts, cheese, cranberries, and grapes in a medium salad bowl. Add dressing, and toss. Chill for 2 hours prior to serving for best flavor.
Yield: 6 servings
Preparation time: 5 minutes
Chilling time: 2 hours
Serving size: 3/4 cup
Nutrition Facts
Per Serving:
Calories: 155
Carbohydrate: 9 g
Protein: 5 g
Fat: 11 g
Saturated fat: 2 g
Cholesterol: 4 mg
Sodium: 164 mg
Fiber: 2 g
Exchanges per serving: 1/2 starch, 1 medium-fat meat, 1 fat
Carbohydrate choices: 1/2