Pear Salad

Jan 8

Written By Judy Doherty

Pear Almond Salad

Yield 4

Author Judy Doherty

Prep time

5 Min

Total time

5 Min

The contrast of sweet pears with crunchy almonds makes a memorable salad. This one also uses figs and dried cranberries.

Ingredients

4 cups mixed baby lettuce, washed and chopped
1/4 cup quartered dried figs
1/4 cup dried raisins and cranberries
1 pear, cored and sliced
1 tablespoon toasted almond slices
balsamic vinegar to taste
drizzle of olive oil
black pepper to taste

Instructions

Mix the lettuce with the figs, dried fruit, pear, vinegar, oil, and pepper.
Place on plates and top with toasted almonds.
Chef's Tips: This salad is best served during the fall and winter season when the ingredients are at their peak.

Nutrition Facts

Calories

159.85

Fat

5.29

Sat. Fat

0.65

Carbs

27.86

Fiber

6.31

Net carbs

21.55

Sugar

11.35

Protein

4.47

Sodium

71.19

Cholesterol

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Judy Doherty

I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 90,000 photos and motion graphics delivered. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.

My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.

My experience as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.

https://judydohertyphotography.com