Pecan-Pear Tossed Salad Recipe
Pecan-Pear Tossed Salad Recipe photo by Taste of Home

Pecan-Pear Tossed Salad Recipe

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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. In a salad bowl, combine the salad greens, pears, pecans and raspberries. Sprinkle with cheese. Drizzle with dressing. Yield: 8 servings.
Originally published as Pecan-Pear Tossed Salad in Taste of Home August/September 2000, p25

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.

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Reviewed Feb. 15, 2008

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

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