‘Waldorf’ Pear Salad
- Ready In: 20 minutes
- Prep Time: 20minutes
- Cooking Time: 0 minutes
- Serves: 2
This is the perfect salad to make in autumn when pears are in. It’s tasty, healthy, easy-to-make and a great salad to make for two people. This refreshing salad offers a serve of fruit, vegetables, and omega-3 fats, all without compromising on taste. I personally also love the different textures and crunch – you really need to take the time to chew and enjoy this salad which helps slow down meal times and aids healthy digestion. It’s one for mindful eating.
Ingredients
- FOR THE DRESSING
- 1 tablespoon mayonnaise
- 1/2 teaspoon lemon juice
- Ground black pepper
- FOR THE SALAD
- 1 pear, thinly sliced
- 1 celery stalk, sliced (approx. 1 cup loosely packed)
- 1/3 cup (60 g) grapes, halved
- 1 baby cos heart, roughly chopped
- 1/3 cup (40 g) chopped walnuts
Nutrition per serve
582 kJ (139 Calories), 3 g protein, 23 g fat (including 1 g saturated fat), 7 g carbohydrate (including 7 g sugars), 4 g fibre and 60 mg sodium. Read our nutrition rating system.
Directions
- Prepare the dressing by mixing the mayonnaise and lemon juice in a small bowl or jar. Season with a few grinds of pepper. If you like a thinner dressing, thin it out with a dash of water.
- Combine all the salad ingredients in a large bowl. Toss the dressing through to coat all of the cos leaves.
- Divide the salad between two plates and enjoy!
Tips:
- Cut the pear last to prevent it from going brown. Alternatively, if you have to make it ahead, squeeze half a lemon over the sliced pear.
- Have left-over celery? Cut into 10cm (4”) lengths and dip into hummus or peanut butter for a snack. Or dice finely and sauté with carrot and onion to make a “mirepoix”, a flavour base for many recipes such a soups and stocks.
Recipe and photo by dietitian Sophie Feng.
