Apple and Pear Salad with Celery, Watercress and Walnuts

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009


Delicious with grilled pork chops or oven-roasted pork tenderloin.

  • Servings: Serves 4
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 15 Minutes
  • Level: Beginner
  • Course: Salad; Side Dish


For the salad:
2 large, ripe Anjou pears, cored and cut lengthwise into 1/4-in. wedges

2 large Granny Smith apples, cored and cut lengthwise into 1/4-in. wedges

2 ribs of celery (approximately 5 or 6 in. long), cut into crescents

3 - 4 scallions, trimmed (approximately 4 or 5 in. long, white and green portions) cut across into small rings

1/2 c. fresh bean sprouts

1 bunch watercress, stems removed

1/2 c. walnuts, lightly toasted

For the dressing:
1/4 c. rice wine vinegar

3 Tbsp. extra virgin olive oil

1 tsp. walnut oil

1 Tbsp. honey

1 Tbsp. Dijon-style mustard


Combine all of the salad ingredients in a large bowl and toss gently.

Whisk all of the dressing ingredients together in a small bowl.  Pour the dressing over the salad mixture and toss.  Chill for at least one hour. 

Immediately before serving, toss again to redistribute the dressing.