Pear and Tomato Salad

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30 minutes 12 Salads Print RecipeEmail Recipe


4 bibb lettuce heads (or 2 heads other leafy green lettuce)
2tablespoonlemon juice
4 pears
2 red onions (medium-sized, sliced paper thin)
6 tomatoes (large - rinsed, cored, sliced)


Make Vinaigrette Dressing.

Core heads of lettuce. Rinse, drain, and pat leaves dry with paper toweling. Place on large plate; refrigerate, covered with clean kitchen towel, until serving time.

Stir lemon juice into large bowl of cold water. Cut pears in half lengthwise; core. Place pears in acidulated water until serving time.

Arrange onion and tomato slices, slightly overlapping, in parallel rows on each of 12 salad plates; allow about 1/2 tomato and 3 slices onion per serving. Arrange lettuce leaves, dividing evenly, on rim of plate opposite tomatoes.

Lift pears from acidulated water; pat dry with paper toweling. Cut pears into 1/4-inch lengthwise slices; divide slices evenly among the 12 plates, arranging them, slightly overlapping, in a row between the tomato slices and lettuce leaves.

Whisk vinaigrette; drizzle each salad with about 1 tablespoon of the dressing. Serve at once.

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