4 Serves
15 Mins
Using a chef's knife, trim the base of each pear so that it stands upright on a flat surface.
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Vitamin E
3 mg / 15 mgVitamin K
69 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
238 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
165 mg / 1,250 mgPotassium
131 mg / 4,700 mgSodium
749 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
1 g / 28 gSugar
12 g / 50 gSaturated Fat
10 g / 20 gCholesterol
45 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Place the prepared pears into individual serving bowls and arrange a handful of fresh salad greens around each pear.
Finely dice the celery stalks and scatter the pieces evenly over the salad greens in each bowl.
Whisk together your preferred salad dressing ingredients in a small bowl, then drizzle the dressing over the salads.
Top each salad with crumbled white cheese and walnut halves to finish.
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