Cobb Salad with Pears

20 min · Serves 6

From USDA MyPlate Kitchen. USDA Center for Nutrition Policy and Promotion

Steps written by Kubbord

What goes in

• 1canned pear, halved
• 6 cupsmesclun mix baby greens
• 7.4 mlParmesan cheese
• 1⅓ cupscarrots, grated
• 44.4 mlwalnuts
• ¼ cuppear juice
• 1.2 mlcider vinegar
• 1.2 mlhoney
• 1.2 mldijon mustard
• salt and black pepper
• 1.2 mlextra virgin olive oil

How to cook it

1. In a blender, combine the pear juice, cider vinegar, honey, dijon mustard, extra virgin olive oil, and a pinch of salt and black pepper. Blend for 20 to 30 seconds until smooth and emulsified.
2. Chop the canned pear halves into bite-sized pieces on a cutting board.
3. Place the mesclun mix baby greens into a large mixing bowl, pour the prepared dressing over the greens, and toss gently until the leaves are evenly coated.
4. Add the chopped pear halves, grated carrots, and walnuts to the bowl, then toss lightly to distribute them throughout the salad.
5. Divide the salad evenly among serving plates and sprinkle the Parmesan cheese over each portion.

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