2 heads of garlic, tops removed (2)
1 ripe but firm pear, peeled, stemmed and cut in half (1)
1/4 cup canola oil (60 mL)
1 oz mild blue cheese, crumbled (30 g)
½ cup light sour cream (125 mL)
3/4 cup buttermilk (175 mL)
1/2 tsp hot sauce (2 mL) (optional)
2 skinless, boneless chicken breasts, grilled and cut into chunks (2)
1 yellow sweet bell pepper, stemmed, cored and cut into thin slices (1)
1 orange sweet bell pepper, stemmed, cored and cut into thin slices (1)
2 cups baby spinach (500 mL)
1 cup cooked wild rice (250 mL)
1/4 cup shelled and salted sunflower seeds (60 mL)
Roasted Garlic & Pear:
- Preheat oven to 375°F (190°C).
- Place each head of garlic in a heatproof ramekin. Drizzle each one with equals amounts of canola oil. Season each garlic head with salt and pepper. Place pear halves is a heatproof dish and drizzle with a little canola oil. Place garlic and pears into oven; bake pears for 30 minutes and garlic for 1 hour. Remove from oven and let cool.
- Remove garlic heads from ramekins, reserving oil. Squeeze garlic heads into a mini-food processor and add reserved oil, pear halves, blue cheese, sour cream, buttermilk and hot sauce (optional): process until smooth.
- Combine all ingredients in a large mixing bowl and toss salad to combine. Drizzle with dressing and mix to coat all ingredients. Divide equally between two dinner plates and serve immediately.
Roasted Garlic, Pear & Blue Cheese Dressing with Grilled Chicken, Baby Spinach, Wild Rice & Sunflower Seeds
Depending on your comfort level with the funkiness that blue cheese brings to dressings, look for the less potent cambozola instead of a true blue roquefort.
- 2 people
- Total Fat
- 20.6 g
- Saturated Fat
- 4 g
- 208 mg
- 240 mg
- 40.6 g
- 5.9 g
- 4 g
- 71 g
- 1648 mg