Pecan-Pear Tossed Salad Recipe

Nutrition Facts

  • One serving:
  • (1-1/2 cups)
  • Calories:
  • 337
  • Fat:
  • 28 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 4 mg
  • Sodium:
  • 82 mg
  • Carbohydrate:
  • 21 g
  • Fiber:
  • 5 g
  • Protein:
  • 3 g




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Oil Explanation

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Pecan-Pear Tossed Salad

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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.

  • Re: Pecan-Pear Tossed Salad

    Use less oil and more raspberries in the dressing, or use another dressing. I also used mozarella cheese.

    2coyote
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