Winter Salad


I was often surprised by what I could eat on the Jenny Craig diet. A salad with blue cheese and walnuts? Yep! Unlike most salads, in which you dress the greens last, this one calls for you to put the vinaigrette in the salad bowl first followed by the sliced pears, which require an acid to prevent them from browning. There are times when I add a few strips of grilled chicken to the mix and call it dinner.


  • 1 teaspoon Dijon mustard
  • 2 tablespoons balsamic vinegar
  • ¼ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 ripe Bosc pears
  • 12 large leaves red romaine or red leaf lettuce, torn into bite-size pieces
  • cup walnuts, toasted
  • ¼ cup crumbled blue cheese


Whisk Together the mustard and vinegar in a medium bowl. Slowly add the oil in a steady stream, whisking constantly. Season with salt and pepper to taste. Halve and core the pears, then thinly slice lengthwise. Place in the vinaigrette as you go and toss to coat.

Place the lettuce in a salad bowl and season with salt and pepper. Pour the vinaigrette with the pears over and toss to evenly coat. Divide the leaves and pears among 4 salad plates. Top each with an equal amount of walnuts and cheese. Serve immediately.

Per serving: 280 calories, 4 g protein, 17 g carbohydrates, 23 g total fat, 4 g saturated fat, 4 g fiber, 220 mg sodium