Serves 6 / Prep tips: Combine lettuces and fennel in a salad bowl, cover with damp paper towels, and refrigerate up to three hours. Add sliced pears, pine nuts, and dressing just before serving.


  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh orange juice
  • Freshly ground black pepper, to taste
  • 3 cups torn romaine hearts
  • 2 cups torn butter lettuce
  • 1 small fennel bulb, trimmed and thinly sliced
  • 2 medium red pears, cored and thinly sliced
  • ¼ cup pine nuts, toasted


  1. Whisk olive oil, vinegar, orange juice, and pepper until emulsified. Set aside.
  2. Place lettuces in a large salad bowl. Scatter with fennel, pear, and pine nuts. Drizzle with about half of the dressing, or to taste, and toss. Serve immediately.

PER SERVING: 116 cal, 46% fat cal, 7g fat, 1g sat fat, 0mg chol, 2g protein, 15g carb, 5g fiber, 24mg sodium