Creamy Brie and sweet slices of pear are perfect with roasted chicken. The tart dressing compliments the dried cranberries and pears but sweeten it up with a little more honey if you prefer. Serving size will determine if this is lunch or dinner!
Brie and Pear Salad with Champagne Vinaigrette
We arrange the slices of brie and pears around the plate – individual or family; so, they don’t get lost in the baby greens.
Ingredients
Dressing:
- ¼ cup olive oil 0 CHO
- 2 TBSP Champagne Vinegar 0 CHO
- 1 tsp. apple cider vinegar 0 CHO
- ½ TBSP (9 gr) honey 9 CHO
- Salt and pepper 0 CHO
TOTAL CHO 9 CHO
- TOTAL WEIGHT 88 GRAMS
- 9 CHO DIVIDED BY 88 GRAMS = .1 CHO/GRAM
- 1 TBSP = 13 GRAMS (.1 CHO x 13 GR) 1.3 CHO/TBSP
Salad:
- 4 cups baby greens 0 CHO
- ¼ cup (40 gr) dried cranberries sweetened with apple juice 29 CHO
- ½ wheel 100 gr brie, double or triple cream (1 CHO/30 gr) 3 CHO
- 1 medium pear (200 gr stemmed and trimmed – 160 gr) 20 CHO
TOTAL CHO SALAD 52 CHO
TOTAL CHO SALAD + DRESSING 61 CHO
- 61 CHO DIVIDED BY 4 SERVINGS = 15.25 CHO
- 61 CHO DIVIDED BY 2 SERVINGS = 30.5 CHO
Instructions
- Place all dressing ingredients in a small mason jar and shake to incorporate. Set aside.
- Just prior to serving the salad, thinly slice Brie and Pear. Alternate pear and Brie slices around the perimeter of the plate.
- Toss baby greens with the dressing in a medium bowl and then place in the center of the serving plate.
- Sprinkle with dried cranberries and serve immediately.
