~~Autumn Salad~~

[Sherri]

2 Tbls. butter/ 1/2 cup chopped walnuts/ 10 cups loosely packed assorted greens ( romaine, red leaf lettuce, and fresh spinich) / 1/4 sweet red onion, thinly sliced/ 1/4 cup olive oil/ 2 tsp. wine vinegar/ 2 tsp. lemon juice/ 1/4 tsp spicy brown or Dijon mustard/ 1/8 tsp. salt/ 1/8 tsp. pepper/ 1/2 ripe pear, chopped/ 1/3 cup crumbled blue cheese. 1.) Melt butter in a small, heavy skillet over medium hear. Add walnuts, and let them toast in the butter, stirring occasionally, for about 5 minutes. 2.) While the walnuts are toasting--and make sure you keep an eye on them and don't burn them--wash and dry your greens, and put them in salad bowl with the onion.Toss with the oil first, then combine the vinegar, lemon juice, mustard, salt, and pepper, and add that to the salad bowl. Toss untill everything is covered. 3.) Top the salad with the pear, the warm toasted walnuts, and crumble blue cheese; serve. Yield; 4 generous servings, each with 13 grams of carbohydrates and 6 grams of fiber, for a total of 7 grams of usable carbs and 10 grams of protein.