Recipe by Cynthia K.
"This sophisticated salad of fresh pears, pecans, and Italian greens tossed with Italian dressing can be made in minutes to accompany fall meals."
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1 (10 ounce) bag
Italian-blend salad greens
pear - peeled, cored and diced
finely shredded mozzarella cheese
Italian-style salad dressing
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.
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.
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.
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!
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.
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.
Delicious! I changed it quite a bit by using Gorgonzola cheese, toasting the pecans, using a red pear and a green one and adding sliced strawberries and Craisins, since they were handy. The dressing I used was Strawberry Chardonnay by Marzetti, which is the best fruity dressing I've ever tasted. Oh, for the greens, I used mainly baby spinach and added green leaf lettuce to that.
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!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Speedy Pear and Pecan Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 112
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