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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

  1. Place all dressing ingredients in a small mason jar and shake to incorporate. Set aside.
  2. Just prior to serving the salad, thinly slice Brie and Pear. Alternate pear and Brie slices around the perimeter of the plate.
  3. Toss baby greens with the dressing in a medium bowl and then place in the center of the serving plate.
  4. Sprinkle with dried cranberries and serve immediately.