Pecan-Pear Tossed Salad Recipe

Pecan-Pear Tossed Salad Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

To save time, I prepare the ingredients and dressing the day before, then combine them just before serving. This salad has become a star at family gatherings. Once, when I forgot to bring it, dinner was postponed so I could go home and get it! -Marjean Claassen, Sedgwick, Kansas

This recipe is:

Contest Winning

Quick

[X]

Rate Pecan-Pear Tossed Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pecan-Pear Tossed Salad Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

20 20

Ingredients

2 tablespoons fresh raspberries
3/4 cup olive oil
3 tablespoons cider vinegar
2 tablespoons plus 1 teaspoon sugar
1/4 to 1/2 teaspoon pepper
SALAD:
4 medium ripe pears, thinly sliced
2 teaspoons lemon juice
8 cups torn salad greens
2/3 cup pecan halves, toasted
1/2 cup fresh raspberries
1/3 cup crumbled feta cheese

Directions

Press raspberries through a sieve, reserving juice. Discard seeds. In a bowl, whisk the oil, vinegar, sugar, pepper and reserved raspberry juice. Toss pear slices with lemon juice; drain.
In a salad bowl, combine the salad greens, pears, pecans and raspberries. Sprinkle with cheese. Drizzle with dressing. Yield: 8 servings.

Nutritional Facts 1 serving (1-1/2 cups) equals 337 calories, 28 g fat (4 g saturated fat), 4 mg cholesterol, 82 mg sodium, 21 g carbohydrate, 5 g fiber, 3 g protein.

Originally published as Pecan-Pear Tossed Salad in Taste of Home August/September 2000, p25