Pecan-Pear Tossed Salad
Taste of Home
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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
SERVINGS: 8
CATEGORY: Salads
METHOD:
TIME: Prep/Total Time: 20 min.
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 (2 ounces) crumbled feta or blue cheese
Directions:
Press raspberries through a sieve, reserving juice. Discard seeds. In a jar with a tight-fitting lid, combine oil, vinegar, sugar, pepper and reserved raspberry juice; shake well. 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.