Nutrient Analysis
Low-protein recipe; Makes 4 servings
Sodium | 206 mg |
Protein | 6 g |
Potassium | 297 mg |
Phosphorus | 127 mg |
Calcium | 200 mg |
Calories | 301 kcal |
Fat | 13 g |
Water | 20 g |
Carbohydrates | 41 g |
Pear is a sweet and juicy fruit. Making it into a salad makes it even more magnificent. Scroll down to learn how to make this kidney-friendly salad recipe.
Ingredients
QTY | UNIT | FOOD ITEM | |
|---|---|---|---|
1) | 4 | pc | Pears, peeled, cored & diced |
2) | 1 | pc | per person bed of leaf lettuce on plate |
3) | 2 | oz | Stilton or blue cheese |
4) | 1/2 | cup | Walnuts or Pecans |
5) | 1/2 | cup | Sugar |
6) | 1/2 | cup | Water |
Directions
1. Dissolve sugar and water in nonstick frypan.
2. Heat until syrup forms.
3. Quickly stir in nuts.
4. Turn out onto parchment paper or aluminum foil and separate nuts while still hot.
5. Peal, slice and cube Asian Pears.
6. Put on lettuce bed.
7. Scatter cheese, walnuts and pomegranates across the top.