Candied Pecan and Pear Salad Recipe

Candied Pecan and Pear Salad Recipe photo by Taste of Home

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Spiced nuts and mellow pears bring a nice crunch to this salad. You’ll love the white cheddar and tangy vinaigrette, too.

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Candied Pecan and Pear Salad Recipe

Prep: 25 min. Bake: 15 min. + cooling

Yield: 14 Servings

25 15 40

Ingredients

2 tablespoons light corn syrup
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 cup chopped pecans
SALAD:
8 cups torn Boston lettuce
2 medium pears, thinly sliced
2 ounces white cheddar cheese, cubed
DRESSING:
1/4 cup white wine vinegar
2 tablespoons olive oil
2 tablespoons canola oil
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

In a small bowl, combine the first six ingredients; add pecans and toss to coat. Spread in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 325° for 15 minutes or until well glazed, stirring once. Spread on foil to cool; break into pieces.
Just before serving, combine the lettuce, pears and cheese in a large salad bowl. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat. Sprinkle with candied pecans. Yield: 14 servings (3/4 cup each).

Nutritional Facts 3/4 cup equals 143 calories, 12 g fat (2 g saturated fat), 4 mg cholesterol, 164 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Candied Pecan and Pear Salad in Country Woman Christmas Annual 2012, p78

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.