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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
Servings
12
Tags
greek, mediterranean, lunch, dairy free, gluten free, sugar free, vegan, vegetarian, salad, mothers' day

Ingredients


Dressing Ingredients
  • 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

Salad Ingredients

  • 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

Preparation

  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.