Pear, Potato, and Blue Vein Cheese Salad

Preparation time: 15 min Servings: 4
Cooking time: 10 min


2 tsp lemon juice
1-1/3 tbsp honey
1/3 cup olive oil
1-1/3 tbsp fresh chives, chopped
2-2/3 tbsp white wine vinegar
15 small new potatoes, halved
1 lb ripe pears, sliced
5-3/4 oz alfalfa sprouts
2 oz blue vein cheese, crumbled
1-1/2 oz pine nuts, or slivered almonds, toasted

Cooking Directions:

Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes, or until tender. Drain and cool. Combine next 5 ingredients in a jar with a tight-fitting lid; shake well. Combine potatoes and dressing in a bowl, cover, refrigerate 1 hour. Drain, reserve dressing. Combine potatoes and pears in bowl with sprouts and cheese, mix gently. Pour over reserved dressing, sprinkle with nuts.

Nutritionist Recommended For:

Nutrition Facts

Calories 820
% Calories From Fat 32.9%
Total Fat 30g
Saturated Fats 6g
Mono-unsaturated Fats 16g
Poly-unsaturated Fats 6g
Cholesterol 11mg
Sodium 230mg
Total Carbohydrates 130g
Dietary Fiber 13g
Sugar 23g
Protein 15g

More Information


Thiamin B1 1 mg
Vitamin B12 0 mcg
Vitamin K 35 mcg
Vitamin A 210 IU
Niacin B3 8 mg
Pantothenic Acid 3 mg
Riboflavin B2 0 mg
Vitamin C 73 mg
Vitamin D 0 IU
Vitamin B6 2 mg
Vitamin E 4 mg
Choline 84 mg


Manganese 2 mg
Calcium 120 mg
Magnesium 150 mg
Phosphorus 360 mg
Zinc 3 mg
Fluoride 260 mcg
Copper 1 mg
Sodium 230 mg
Selenium 4 mcg
Iron 3 mg
Potassium 2200 mg

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