Tossed Salad with Pears, Pecans, and Blue Cheese

Quick look

  • prep 20 min
  • serves 6


  • 2 pears, halved, cored and sliced lengthwise
  • 3/4 cup low-fat (1.5 percent) buttermilk
  • 2 tablespoons blue cheese, crumbled
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons fresh chives or scallion greens, snipped
  • 4 cups Boston lettuce, torn
  • 6 cups red leaf or other leaf lettuce, torn
  • 2 cups watercress leaves
  • 1 1/2 cups cucumber half-rounds, thinly sliced
  • 3 tablespoons toasted pecans, chopped

    How to make it 

  • 1

    In a small bowl, toss the pears with 2 tablespoons of the buttermilk. In a another small bowl, whisk together the remaining 1/2 cup plus 2 tablespoons buttermilk, the blue cheese, vinegar, salt, and pepper. Stir in the chives.

  • 2

    In a large bowl, toss together the Boston and red leaf lettuces, the watercress, and cucumber. Arrange the greens on plates and top with the sliced pears and toasted pecans. Drizzle with some of the dressing and serve the remainder alongside.

Nutritional Information(per serving)

  • Calories: 102
  • Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 4mg
  • Sodium: 251mg
  • Protein: 4g
  • Fiber: 3g

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