---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Fruits, Chinese
       Yield: 2 salads
       1 lg Asian pear
       1 lg Orange, navel
       1 lg Grapefruit, pink
            Mixed greens
            Water chestnut, slices
            Onion, purple, sliced
            Ginger, candied
            Walnuts, roasted
       2 tb Oil, sesame
       2 tb Oil, walnut
       4 tb Veinegar, raspberry
       1 ts Honey OR
       1 ts Sugar, brown
      The orange, grapefruit, and asian pear should be
   peeled, sectioned and all of the membrane should be
      Any mixed greens that you would like to eat “raw”
   can be mixed and placed in a mound in the middle of a
   round plate (individual serving). Around this mound of
   greens, arrange alternating slices of pear, orange and
      To add a variety of flavors and textures to the
   salad, toss in any desired amount of any or all of the
   following: thin slices of water chestnut, julienne
   strips of purple onion, little bits of candied ginger,
   and toasted walnuts.
      For the dressing, mix all of the ingredients
   together in a blender, or whisk them together
   vigorously.  If you like a little sweetness to your
   vinaigrette dressings, add a little honey, or a little
   brown sugar and mix in thoroughly.
      Drizzle the dressing over the salad and serve.
      Source: “Yan Can Cook,” Martin Yan : PBS Series,