Candied Walnut, Pear, and Leafy Green Salad
You can never have too many side dish recipes, so give Candied Walnut, Pear, and Leafy Green Salad a try. This recipe makes 8 servings with 170 calories, 2g of protein, and 12g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of anjou pear, olive oil, torn leaf lettuce, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Place sugar in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 1 minute). Continue cooking 1 minute or until golden (do not stir).
Remove from heat; carefully stir in nuts to coat evenly.
Spread nuts on a baking sheet coated with cooking spray; separate nuts quickly.
Sprinkle with 1/4 teaspoon salt. Set aside until cool; break into small pieces.
Combine vinegar and mustard, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in capers.
Combine lettuces and radicchio; top with pear and candied walnuts.
Drizzle dressing evenly over salad; sprinkle with remaining 1/4 teaspoon salt and pepper. Toss gently to combine.
Wine note: I favor a crisp white with almost any green salad, and Candied Walnut, Pear, and Leafy Green Salad is no exception. 2007 Pinon Vouvray Cuve Tradition ($1
has a gorgeous nose of honey and lemon peel that resonates perfectly with the candied nuts and pears. --Gary Vaynerchuck