Endive, Pear & Walnut Salad with Raspberry Vinaigrette
Recipe from
Vegetarian Times
30 minutes or fewer. This salad calls for Asian pears, also known as Chinese or apple pears. They combine the sweet, mellow flavor of a pear with the crispness of an apple. They're available at many large supermarkets, but if you can't find them, Bartlett or Anjou pears are equally delicious.
Servings:
Serves 6
Ingredients
Raspberry Vinaigrette
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2 tablespoonsraspberry vinegarsee savings
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1 tablespoonhoneysee savings
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1 teaspoonDijon mustardsee savings
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2 teaspoonsflaxseed oilsee savings
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1 1/2 tablespoonsextra virgin olive oilsee savings
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1 tablespoonwatersee savings
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1/4 teaspoonfine sea saltsee savings
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1/8 teaspoonfreshly ground white peppersee savings
Endive, Pear & Walnut Salad
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4medium-sized heads red Belgian endive, leaves separated and cut into 1-inch piecessee savings
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1bunch watercress, rinsed and torn into small piecessee savings
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1large Asian pear, peeled, cored and thinly slicedsee savings
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2 ounceschopped walnuts, toastedsee savings
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Directions
1.
To make Raspberry Vinaigrette: Whisk together vinegar, honey and mustard in bowl. Slowly whisk in oils and water until emulsified. Season with salt and pepper. Set aside.
2.
To make Endive, Pear and Walnut Salad: Toss endive and watercress in salad bowl. Re-whisk vinaigrette just before serving; pour over salad greens, tossing to coat. Divide salad among 6 serving plates. Top each with pears and walnuts.
Nutrition information
Per serving: Calories 150, Total Fat 11 g, Saturated Fat 1 g, Sodium 125 mg, Carbohydrate 12 g, Fiber 3 g, Protein 2 g, Sugars 7 g
Percent Daily Values are based on a 2,000 calorie diet
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