- 1/2 cup chopped walnuts
- 1 pear – peeled, cored, and thinly sliced
- 1 crisp apple – peeled, cored, and thinly sliced
- 1 Asian pear – peeled, cored, and thinly sliced
- 1/2 teaspoon salt
- 3 cups cold water
- 4 large lettuce leaves
- 4 sprigs watercress
- 4 fresh strawberries, sliced
- 1/4 cup low-fat yogurt
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- salt and ground black pepper to taste
- 1/4 cup black raisins
- 1/4 cup golden raisins
- Toast walnuts in a small skillet over medium heat, stirring constantly, until walnuts are fragrant and begin to release oil, 7 to 10 minutes. Set aside to cool thoroughly.
- Dissolve 1/2 teaspoon salt in a bowl of cold water; place pear slices, apple slices, and Asian pear in the water, about 5 minutes; drain.
- Arrange 1 lettuce leaf, 1 watercress leaf, and 1 sliced strawberry decoratively on top of each other on 4 salad plates.
- Whisk yogurt, mayonnaise, and vinegar together in a small bowl for the dressing; season with salt and black pepper.
- Combine black raisins and golden raisins in a small bowl.
- Place 3 to 4 slices pear, apple, and Asian pear in fan-shape on each lettuce leaf.
- Sprinkle raisins and walnuts, and drizzle dressing over fruit slices.