"Pair" Salad with Peppercorn Vinaigrette

Cooking Light
2 servings


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1 tablespoon honey
1 tablespoon raspberry or red wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper
4 large red leaf lettuce leaves
2 cups trimmed watercress
1 large ripe Comice pear, cored and sliced
2 tablespoons chopped walnuts, toasted


Combine the first 4 ingredients in a small bowl, and stir mustard mixture with a whisk. Arrange 2 lettuce leaves and 1 cup watercress on each of 2 salad plates. Top each serving with the pear slices and 1 tablespoon chopped walnuts. Drizzle the peppercorn vinaigrette over the salads.

Created date

October 2003

Nutritional Information

Calories 162
Caloriesfromfat 29 %
Fat 5.3 g
Satfat 0.3 g
Monofat 1.1 g
Polyfat 3.1 g
Protein 3.5 g
Carbohydrate 28.4 g
Fiber 4.6 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 167 mg
Calcium 67 mg