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Raspberry Pear Salad with Glazed Walnuts

 Raspberry Pear Salad with Glazed Walnuts
The sweet and tart tastes of this spectacular salad both surprise and please the palate. A raspberry vinaigrette ties everything together.—Diana Neves, Lafayette, California
12 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 tablespoons honey
  • 1/4 teaspoon sugar
  • 1/2 cup walnut halves
  • 2 packages (5 ounces each) spring mix salad greens
  • 3 medium pears, peeled and sliced
  • 1/2 cup fresh raspberries
  • 2 ounces Cambozola cheese, cubed
  • VINAIGRETTE:
  • 1/4 cup olive oil
  • 3 tablespoons raspberry vinaigrette
  • 1 shallot, minced
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a small heavy skillet over low heat, stir honey and sugar until
  • sugar is melted; add walnuts. Transfer to a foil-lined baking sheet.
  • Bake at 350° for 8-10 minutes or until nuts are toasted. Spread
  • on foil to cool.
  • In a large bowl, combine the salad greens, pears, raspberries, cheese
  • and walnuts. In a small bowl, whisk the vinaigrette ingredients.
  • Pour over salad and toss to coat. Serve immediately. Yield: 12

2 of 2

Raspberry Pear Salad with Glazed Walnuts (continued)

Directions (continued)

  • servings.
Editor's Note: You may substitute Brie and/or blue cheese for the Cambozola cheese. To Make Ahead: Prepare the glazed walnuts a few days before. Store in an airtight container.
Nutritional Facts: 1 cup equals 150 calories, 11 g fat (2 g saturated fat), 6 mg cholesterol, 140 mg sodium, 12 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 fruit.