Reviewed: Oct. 13, 2009

Mmm, really liked this salad! :) I did double the cheese and pecans, but that is just personal prefereance. It was so pretty and easy...thank you for sharing!!!

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jun. 10, 2009

Very good salad. Made with "Sweet Coated Pecans" and hubby loved it! I may add some dried cranberries next time for a little more color.

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Reviewer:

Holly

Cooking Level: Expert

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Reviewed: Apr. 4, 2009

Very good.

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TABLESPOON

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2009

i really liked this salad...it was simple and refreshing i will make it again...had to use canned pears and used tuscan italian dressing...it was very good thanks for the recipe

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smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

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Reviewed: Mar. 23, 2009

This was delicious! Next time I'll toast the pecans for added flavor. I made my own balsamic viniagrette salad dressing since I was out of bottled dressing. This was so good and so fast and easy too. Thanks for the great salad, I enjoyed this a lot!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Feb. 22, 2009

I love this salad! However, I have modified it over time...instead of mozzarella cheese, I use crumbled feta; I bake the pecans in the oven, to give them a little more crunch; and, in place of Italian dressing (any dressing works!), I use Brianna's Poppy Seed Dressing. More pear works, too, and I am thinking about adding mandarin sections (canned) to add some color. This salad is so easy to make and carry the ingredients (even when camping), it is my favorite salad to take to potlucks.

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Dee W.

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Reviewed: Dec. 23, 2008

I followed the basics for this recipe but made the following changes: I used pecan pralines. Made my own by drizzling pecans with pure maple syrup and baked at 350 degrees for around 10 minutes on a baking sheet lined with a silicone liner. Added shredded asiago cheese instead of mozarella, shredded carrots and left the skin on the pear. I cheated on the dressing by using Renee's ready made "Ravin Raspberry" vinegraitte. The tang of the asiago worked well with the sweetness of the pecans. Family enjoyed this salad.

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foodlover

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Reviewed: Feb. 13, 2008

This was a nice salad. I didn't have pecans on hand so I used walnuts. For the dressing I used a herbed bacon. Next time I will try adding a few veggies.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Sep. 4, 2007

Fast, easy & yummy! I used Raspberry Vinaigrette as the dressing and it is just perfect. I also left the skins on the pear so it would have more fiber.

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9 users found this review helpful