Mixed Salad with Vanilla-Pear Vinaigrette and Toasted Walnuts

from Cooking Light, via Taisey

Canned pears and prechopped greens make this tasty salad convenient. To cut prep time, toast the walnuts in the microwave at HIGH for three minutes or until done. Serve remaining dressing with baked ham or grilled seafood.

1 cup vertically sliced red onion

2 (10-ounce) packages Mediterranean-style salad

2/3 cup Vanilla-Pear Vinaigrette

1/4 cup chopped walnuts, toasted

To prepare salad, combine onion and lettuce mix in a large bowl. Add Vanilla-Pear Vinaigrette, and toss well. Sprinkle with walnuts. Yield: 8 servings (serving size: 2 cups)


Vanilla-Pear Vinaigrette

1/3 cup white wine vinegar
1 tablespoon honey
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon vanilla extract
dash of ground red pepper
1 (15-oz) can pear halves in juice, undrained

To prepare dressing, drain pears, reserving 1/3 cup pear juice. Combine pears, juice, vinegar and remaining ingredients in a blender; process until smooth.

* I used a tender ruby red salad mix and it was great. The red pepper adds an unexpected kick to the dressing. I did not mix all together before serving, but instead put the salad mix and onions on individual plates then added dressing and walnuts to each.