Pecan-Pear Tossed Salad Recipe

5 1 1
Pecan-Pear Tossed Salad Recipe
Pecan-Pear Tossed Salad Recipe photo by Taste of Home
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Pecan-Pear Tossed Salad Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 tablespoons fresh raspberries
  • 3/4 cup olive or vegetable 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.
Originally published as Pecan-Pear Tossed Salad in Taste of Home August/September 2000, p25

Nutritional Facts

1-1/2 cups: 337 calories, 28g fat (4g saturated fat), 4mg cholesterol, 82mg sodium, 21g carbohydrate (14g sugars, 5g fiber), 3g protein.

  • 2 tablespoons fresh raspberries
  • 3/4 cup olive or vegetable 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
  1. 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.
Originally published as Pecan-Pear Tossed Salad in Taste of Home August/September 2000, p25

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2coyote User ID: 1713584 203707
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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