Baked Nut-Crusted Camembert & Pear Salad

Baked Nut-Crusted Camembert & Pear Salad
Yield:
24 servings, about 2 cups (500 mL) each

Ingredients

Ingredients Weights Measures
small Camembert cheese wedges, 1 oz. (30 g) each 1 lb. [750 g] 24 each
Kraft Poppyseed Dressing, divided 1 lb. [560 g] 2-1/4 cups [550 mL]
honey-roasted peanuts, finely chopped 12 oz. [360 g] 1-1/2 cups [375 mL]
mixed baby salad greens 1 lb. [750 g] 2-1/4 gal. [9 L]
fresh pears, cut into 1/2-inch-thick lengthwise slices 2 lb. [1.1 kg] 96 each
small Camembert cheese wedges, 1 oz. (30 g) each 2 oz. [60 g] 2 each
Kraft Poppyseed Dressing, divided 1-1/2 oz. [45 g] 3 Tbsp. [45 mL]
honey-roasted peanuts, finely chopped 1 oz. [30 g] 2 Tbsp. [30 mL]
mixed baby salad greens 2 oz. [60 g] 3 cups [750 mL]
fresh pears, cut into 1/2-inch-thick lengthwise slices 3 oz. [90 g] 8 each

Directions

Toss cheese with 1/4 cup of the dressing (or 1 tsp. of the dressing for trial recipe) in medium bowl (or in small bowl for trial recipe). Add peanuts; mix lightly. Place on parchment paper-lined baking sheet. Reserve any remaining peanuts.

Bake at 325ºF for 7 to 8 min. or until cheese is slightly softened.

Meanwhile, toss greens with remaining 2 cups dressing (or in remaining 2-2/3 Tbsp. dressing for trial recipe) and any remaining peanuts.

For each serving: Place 1-1/2 cups (375 mL) of the salad mixture on serving plate. Top with 4 pear slices and 1 cheese wedge.

Kraft Kitchens Tips

Substitute
Substitute Brie cheese for the Camembert cheese.

557348 : 104709

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Nutritional Information
Calories
 310
Total fat
 22 g
Saturated fat
 7 g
Cholesterol
 25 mg
Sodium
 470 mg
Carbohydrate
 18 g
Dietary fibre
 3 g
Sugars
 11 g
Protein
 11 g
Vitamin A
 20 %DV
Vitamin C
 4 %DV
Calcium
 10 %DV
Iron
 4 %DV