Candied Walnut, Pear, and Leafy Green Salad

By Chez_Alexander

The sweet, crunchy nuts are great on their own - make a double batch and give some as a gift! Served in this salad, they give just the right amount of sweet crunch.

Ingredients

• 1/3 cup sugar
• 2/3 cup chopped walnuts, toasted
• Cooking spray
• Kosher salt
• 2 TBS white balsamic vinegar
• 1 1/2 tsp Dijon mustard
• 3 TBS olive oil
• 1 TBS capers, chopped
• 4 cups torn green leaf lettuce
• 4 cups chopped romaine lettuce
• 4 cups chopped raddichio
• 1 ripe red Anjou pear, thinly sliced
• Black pepper

Details

Servings 6
Adapted from cookinglight.com

Preparation

Step 1

1. 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 tsp salt. Set aside until cool; break into small pieces.

2. Combine vinegar and mustard, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in capers.

3. Combine lettuces and radicchios; top with pear and candied walnuts. Drizzle dressing evenly over salad; sprinkle with remaining 1/4 tsp salt and pepper. Toss gently to combine.

Makes 6 servings. Each serving = 5 Weight Watchers points.