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    You are in: Home / Recipes / Fall Salad Recipe
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    Fall Salad

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Crunchy Numbers's Note:

    Sliced pear on spinach or other greens with a maple vinaegrette and topped with homemade candied pecans and shaved parmesan. I copied this recipe on a scrap of paper several years ago. I think it was from a magazine in fall of 2010 but don't remember which one. I have included the original measurements from the recipe but please note that I find 2 shallots to be too much. I use about a half shallot (or a tablespoon of finely diced onion) and sometimes saute it in a little olive oil first.

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    Ingredients:

    Serves: 8

    Yield:

    salads

    Units: US | Metric

    Directions:

    1. 1
      Melt butter over medium heat and add brown sugar and pecans. Cook for 3-5 minutes stirring often until lightly browned. Watch carefully so the nuts don't burn.
    2. 2
      Whisk together the shallots, balsamic vinegar, dijon mustard and maple syrup. Whisk in the olive oil until well blended.
    3. 3
      Toss spinach with dressing; top with sliced pear, candied pecans and shaved parmesan cheese.

    Ratings & Reviews:

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    Nutritional Facts for Fall Salad

    Serving Size: 1 (122 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 335.8
     
    Calories from Fat 258
    77%
    Total Fat 28.7 g
    44%
    Saturated Fat 6.4 g
    32%
    Cholesterol 16.9 mg
    5%
    Sodium 187.0 mg
    7%
    Total Carbohydrate 17.7 g
    5%
    Dietary Fiber 2.9 g
    11%
    Sugars 12.1 g
    48%
    Protein 4.9 g
    9%

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