Red onion and pear salad

Once upon a time (which is my way of saying ‘I don’t remember when’… which just makes me feel old), Hubster told me that lettuce in a bowl with dressing does not constitute a salad. I don’t know how long he harbored these feelings, but it seemed that this comment had been brewing for some time.

I’ll take the blame. I’m sure I was feeding him “salad” after “salad” in an effort to add a healthy side to meals and not resort to frozen veggies for every meal. Unfortunately in my haste, he was literally getting lettuce in a bowl with some dressing.

 

I can happily say that since that comment, “salads” in the Hawes household have never been the same. I was on a quest to make side salads that he would actually enjoy. This Cooking Light recipe was one of the first ones I tried and it became an instant go to salad. The ingredients are super simple. Besides the pear, I normally have everything on hand. The dressing is light so it doesn’t compete with other parts of the meal and the lightness is a nice foil to heavy dishes, like pasta.

Truth be told, I also like it because it doesn’t rely on seasonal ingredients. That sounds awful, I know, but that’s because we’re in the midst of summer’s bounty. In the midwest we have this thing called winter. It’s cold. There’s virtually no local produce to be had. Generally it’s an awful time of the year. But this salad will flow easily into that season thanks to it’s simplicity. In fact, I made it a few years ago as a light, veggie contribution to Thanksgiving.

So enjoy your fresh corn right now (this is on my brain because I made a killer fresh corn salad last night that must move up in the rotation so you can make it before the corn is gone) but also practice this salad so you’ll have it down by the time winter weather comes calling.

 

Red Onion and Pear Salad
Adapted from Cooking Light’s Spinach and Pear Salad

1 head red lettuce
¼ of a small red onion
½ Bosc or Anjou pear
2 Tbsp red wine vinegar
1 Tbsp olive oil
1 Tbsp honey
2 tsp whole grain mustard
½ tsp black pepper

Chop lettuce, rinse and place in a medium bowl. Thinly slice red onion and pear and add to lettuce. In a small bowl, whisk remaining ingredients. Drizzle dressing over lettuce and toss to combine.

P.S. I was really falling down on the job with the pictures for this post. You can’t see anything but lettuce in that last shot. I’m blaming it entirely on the Parmesan Chicken Burgers because by the time everything was done I was ready to EAT!

DessertForTwo - August 4, 2011 - 8:25 pm

Hi there, just saw your comment on Love & Olive Oil…I think we might be soul mates! I do desserts for two and you do delicious dinners for two! Hooray!
Nice to ‘meet’ you :)

hhawes - August 4, 2011 - 9:00 pm

I think you might be right :) I’ll shoot you an email when I get a free minute and a computer that will let me access web mail (ie not one at my 9 to 5 job)

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