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Mixed Endive Salad with Vanilla-Pear Vinaigrette
Color, Flafor and Nutrition
For the Vanilla-Pear Vinaigrette dressing:
1 can (15 ounces) pear halves or slices in juice (reserve 1/3 cup juice)
1/3 cup white wine vinegar
1/4 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper

For the salad:
1 small red onion, halved and thinly sliced
1 cup chopped walnuts
2 bags (about 8 ounces each) endive lettuce mix, including Belgian endive, radicchio, escarole, frisée, chicory or 2 pounds of the same lettuce in heads, cleaned of damaged leaves, cored, washed and broken in bite-size pieces

 

To make dressing, purée all dressing ingredients, including reserved 1/3 cup juice from pears, in a blender or food processor until smooth.

Soak onion in ice water for at least 10 minutes; drain.

Toast walnut pieces. The easiest way is in a microwave oven: place walnuts on a microwave-safe pie plate or flat dish; heat on full power for 3 minutes. Taste to check that they are toasted enough. If not, cook for another minute.

Toss lettuce and onions with dressing. Garnish with toasted walnuts.


Servings: 12


Nutritional Information Per Serving:
Nutrition Information for Dressing Per Serving: Calories 20; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 85mg; Carbohydrate 5g; Fiber 1g; Protein 0g; Vitamin A 0%DV*; Vitamin C 0%DV; Folate 0%DV; Calcium 0%DV; Iron 0%DV; Potassium 1%DV

*Daily Value

Preparation Time: Serves:
Recipe Origin: United States
Submitted by:
Canned Food Alliance

United States
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