Endive and Pear Salad

  • Yield: 2 servings


2cups bite-size pieces field greens
2medium endives, thinly sliced
1-- ripe pear, cored and thinly sliced
1/8cup chopped hazelnuts or walnuts
2teaspoons olive, walnut or hazelnut oil
1tablespoon sherry, champagne or wine vinegar
-- Salt and freshly ground black pepper, to taste


  1. Place 1 cup field greens on each plate. In a nonreactive medium mixing bowl, toss remaining ingredients well and place over field greens. Serve immediately.

Nutritional Info *per serving

  • Calories 164
  • Fat 10g
  • Cholesterol 0mg
  • Sodium 7mg
  • Carbohydrate 20g
  • Fiber 7g
  • Protein 4g