Salad Greens with Anjou Pear and Rice Vinegar Dressing

  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 0 mins

You can certainly use Romaine lettuce in this salad, but the peppery arugula and bitter radicchio are a nice counterpoint to the sweet pear.


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 (2 ounces) 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 200
  • Glycemic Load 2
  • Fat 18g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 10g
  • Cholesterol 0mg
  • Sodium 200mg
  • Potassium 170mg
  • Carbohydrate 8g
  • Fiber 2g
  • Sugars 6g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 6%
  • Calcium 2%
  • Iron 4%