Fig Pear and Mixed Green Salad
Serve with any savory entree.

• 4 cups salad mix, store bought
• 1 bartlett pear, cored and thinly sliced
• 6 fresh figs (green or purple), sliced in 1/2
• 2 tablespoons lemon vinaigrette, recipe follows
2 tablespoons shaves parmesan cheese

Place a pile of greens on each salad plate. Arrange the fruits on top around plate and top with parmesan shavings. Lightly drizzle each salad with 1 tablespoon lemon vinaigrette.

Lemon Vinaigrette Dressing
• 1/8 cup fresh lemon juice
• 1/8 cup olive oil, or a mix of olive and canola oils
• 1/4 teaspoon salt
• 1/4 teaspoon Dijon mustard
• 1/2 clove garlic, pressed or mashed
• 2 teaspoons water

Per Serving: 253 Calories; 7g Fat (22.6% calories from fat); 7g Protein; 47g Carbohydrate; 11g Dietary Fiber; 4mg Cholesterol; 125mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.

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