Salad Greens with Anjou Pear and Rice Vinegar Dressing

  • Yield: 8 servings

You can certainly use Romaine lettuce in this salad, but the peppery arugula and bitter radicchio are a nice contrast to the other flavors of the menu.


1-- Boston or small green or red oak leaf lettuce, leaves separated and coarsely torn
1small head radicchio, trimmed, quartered and leaves separated
2cups arugula
1-- ripe Anjou pear, halved, cored and cut into bite-size pieces
1/2cup coarsely chopped walnuts
1/2-- English cucumber, thinly sliced
4teaspoons seasoned rice vinegar
1tablespoon honey
1/2teaspoon salt
-- freshly ground black pepper
1/2cup extra-virgin olive oil


  1. Combine lettuce, radicchio and arugula in a large shallow serving bowl; toss well. Top with pear, walnuts and cucumber.
  2. Combine vinegar, honey, salt and pepper and whisk well. Pour in oil in a steady stream while whisking. Serve with salad.

Recipe by Corinne Trang.

Nutritional Info *per serving

  • Calories 210
  • Fat 19g
  • Cholesterol 0mg
  • Sodium 200mg
  • Carbohydrate 9g
  • Fiber 2g
  • Protein 2g