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Pecan-Pear Tossed Salad

 Pecan-Pear Tossed Salad
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
8 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.