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Mixed Endive Salad With Vanilla-Pear Vinaigrette And Toasted Walnuts

Bring color, flavor and nutrition to the table. With crunchy walnuts and a sweet, vanilla-pear vinaigrette, this crisp, light salad brings the taste of spring, along with nutrient-rich vegetables and fruit, with every bite.

Recipe by Canned Food Alliance
greek, mediterranean, lunch, dairy free, gluten free, sugar free, vegan, vegetarian, salad, mothers' day


  • 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
  • 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


  1. To make dressing, purée all dressing ingredients, including reserved 1/3 cup juice from pears, in a blender or food processor until smooth.
  2. Soak onion in ice water for at least 10 minutes; drain.
  3. 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.
  4. Toss lettuce and onions with dressing.
  5. Garnish with toasted walnuts.