Recipe by SPERL25
"This salad brings together ingredients that really enhance each other, and the dressing packs a perfect punch with maple syrup, brown sugar, and apple cider vinegar. It's a favorite in my family!"
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1 (10 ounce) bag
mixed field greens
sliced red onion
Bosc pear, cored and sliced
chopped candied pecans
crumbled blue cheese
apple cider vinegar
packed brown sugar
freshly ground black pepper
I made this salad to take to a holiday dinner, but I made it first just for my family to make sure that we liked it. I made a recipe to serve 6. When I took the salad to the holiday dinner I increased the recipe to serve 12, but I still made the dressing according to the recipe for 6 and there was plenty of dressing for the larger amount of salad ingredients.
This is our new favorite salad recipe. I was a little hesitant when I started pricing walnut oil at the grocery stores, but I saw it at three different stores for 3 different prices ranging from $3.99-$11.95. I would definitely use the walnut oil and not substitute another type of oil. I can't wait to find more recipes calling for walnut oil. It really adds a nice touch.
I have made this salad, but used Poppyseed Dressing in a bottle. Found that using 1/2 bottle was just right. For those who don't want to go to the trouble of making their own dressing, this is a quick and delicious option and you can control how much dressing to use. I've also used Bartlett and Anjou pears as well.
Cha-ching! I loved this - everyone loved it. Only thing I did differently is I subbed honey for the maple syrup which I always do when it's called for in any recipe and I used just a bit less brown sugar. I can't stand the flavor of maple syrup anywhere but on my pancakes. This dressing was excellent, unique and complimented the ingredients of this salad perfectly. This will be made often. Thanks Sperl25.
Essentially this salad is all about the dressing, the toppings are just delicious accessories. Having no walnut oil, I used pecan oil, but kept all other ingredients the same. Once emulsified, I found the dressing too sweet, but didn't want to add additional vinegar, so I squeezed in about a tsp. of grainy dijon mustard. By doing so, the sweetness was reduced and it perfectly balanced the brown sugar/ maple notes. I tossed red leaf lettuce in the dressing, added sliced pears and topped with crumbled goat cheese. Simple, a little different and even holiday-table worthy. Thanks.
Better than 5 stars!!! I made this salad exactly as it's listed and it was awesome. I had a ton of dressing left over. Since there are so many great ingredients and flavors in this salad a little bit of dressing went a long way. All of the ingredients in this salad complimented each other. I will pass this recipe off to my friends and definitely make again.
My family and I love this recipe with a few simple adjustments. First, we double the amount of salad because the amount of dressing this makes is way too much for just one bag. Or we refrigerate the unused dressing a air tight container. Second, I don't use the red onion. Third, and most importantly, I just use 1/6 cup of apple cider vinegar or the flavor is overwhelming. Oh and baby greens or spring mix are the best mixes for this salad.
This is my favorite salad to make but definitely just use half the dressing or it is too 'soupy' and lettuce will become wilted. I don't keep walnut oil on hand so I use olive oil in the dressing and it is just fine. I make this as a main course by adding about 1/4 cup dried cherries or cranberries, torn rotisserie chicken that I pick up at the store, and serve it with a baked sweet potato. For the candied pecans, I use the Spicy Mixed Nuts from this site. It's an easy and delicious meal that doesn't keep me in the kitchen after working all day.
great salad didn't change a thing except used pancake syrup instead of real maple and it was just fine on the sweet side but delicious!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Pear and Blue Cheese Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 272
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