This is a very good version of similar salads I have been served in restaurants! I have one recommendation, though, which would help in ease of preparation. When you're making the dressing, gently heat the vinegar, stir in only a scant 1/2 cup of white sugar, so that it is incorporated (melted). Let cool, whisk in the ketchup, then slowly whisk in the salt and oil; set aside for an hour (covered) at room temperature to let flavors blend. (I used peanut oil, as I don't like canola oil, but that's just me! If you can't eat peanuts, then I suggest using vegetable or sunflower oil.) And as others had mentioned, you don't need that much sugar - I added a scant 1/2 cup, so start with a heaping 1/4 cup of sugar, and see if you like it, once you've added the rest of the ingredients. The ketchup will compensate, and the pears are sweet enough by themselves! Also, I don't know why everyone is questioning the use of ketchup in the prep for the salad dressing. Lots of great American-Chinese restaurants use this ingredient all the time, especially in shrimp dishes that are sweet and hot. Overall, though, the salad can stand alone as a nice lunch, with some good bread and sparkling water! Very nice - thanks for sharing!!
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This is a very good version of similar salads I have been served in restaurants! I have one...