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Red Leaf, Pear and Walnut Salad




Source of Recipe


msn


List of Ingredients




3 tablespoons apple cider vinegar
1/2 cup apple juice
1/4 cup canola oil
4 teaspoon Dijon mustard
1 tablespoon honey
1 teaspoon poppy seeds
Salt and pepper to taste (optional)
10 cups rinsed and well-drained red leaf lettuce, coarsely chopped
2/3 cup walnut pieces (or coarsely chopped), toasted*
3 pears, peeled, cored, and cut into 3/4-inch pieces



Recipe



Add vinegar, apple juice, canola oil, Dijon mustard, and honey to food processor or blender and pulse until well combined. Stir in poppy seeds and add salt and pepper to taste, if desired. Reserve 1/4 cup of the dressing and set aside.

Add red leaf lettuce and walnuts to large bowl, drizzle the remaining dressing over the top, and toss to coat well. Divide the lettuce among 8 individual salad plates or bowls. Add pears to the large bowl and toss them with the reserved 1/4 cup dressing. Spoon pears evenly over the eight salads.

* To toast the walnut pieces, broil in oven or toaster oven, stirring often and watching carefully, until golden brown (about 2-3 minutes). Or toast them in a nonstick frying pan over medium heat.

Yield: 8 servings