Tuesday, April 19, 2011

Salad Sandwich

Sometimes a picture doesn't say it all.  I wish you could see the walnuts and cranberries embedded inside this sandwich.  Take my word for it, they are there and they are yummy!  One of my favorite salads is sweet and salty, chewy and crunchy - and has all the same ingredients as the sandwich.

Pear, Walnut and Goat Cheese Salad Sandwich

1 teaspoon butter
1 tablespoon brown sugar
1 large pear, peeled, cored, and thinly sliced
8 slices light whole grain bread, such as Sara Lee Delightful
4 teaspoons Dijon mustard
2 ounces soft goat cheese
2 tablespoons toasted finely chopped walnuts
2 tablespoons dried cranberries
1/2 cup spinach leaves

Melt butter over low heat in large skillet and stir in brown sugar.  Cook, stirring, until sugar is almost melted.  Toss in pear slices and continue to cook, stirring frequently, until pear is golden, about five minutes; set aside.

Lay bread out and spread four slices with one teaspoon mustard each.  Spread one fourth goat cheese on each of remaining four slices. Sprinkle each cheese-covered slice with one fourth walnuts and one fourth cranberries.  Place one fourth pear slices and one fourth spinach leaves evenly on top of cranberries.  Place mustard-covered bread on top to make sandwiches.

Wipe out skillet and spray with olive oil spray, then place over medium heat.  Cook sandwiches until golden on one side, then flip and cook until golden on other side.  Cut each sandwich in half and serve immediately.  Makes 4 sandwiches, 5 points plus each.

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