3 tablespoons pear nectar
1 tablespoon seasoned rice vinegar
2 teaspoons olive oil
1/8 teaspoon coarsely ground black pepper
2 cups torn, mixed salad greens
½ medium pear, cored and thinly sliced
¼ small red onion, thinly sliced and separated into rings
2 tablespoons chopped walnuts, toasted
1. For vinaigrette: In a small bowl, whisk together pear nectar, vinegar, oil, and pepper. Set aside.
2. Arrange the lettuce on two salad plates. Top with pear, red onion, and walnuts. Drizzle with the vinaigrette.
Makes: 2 servings
Servings Per Recipe: 2
Fat: 9 g
Protein: 2 g
Sodium: 36 mg