Total Time
15mins
Prep 15 mins
Cook 0 mins

My accomplice, Dear Niece gave me insider information regarding this salad recipe. I have her doing my culinary crime grunt work for me now. She and I will negotiate salary later...after she's proven her worth. For easier preparation, I roast the potatoes the evening before and allow to cool. Salad recipe does require some preparation, but is worth the effort. Stolen from a local vegetarian restaurant. What else is new?

Ingredients Nutrition

  • 6 cups mixed greens, divided
  • 2 medium ripe firm pears, peeled, cored and diced
  • 4 roasted small red potatoes, unpeeled and scrubbed, roasted and cut into chunks
  • 34 cup homemade pesto sauce (or pistou sauce-read *NOTE)
  • 13 cup sliced almonds, roasted (omit if using PESTO sauce as it already contains nuts)

Directions

  1. *NOTE: use either pesto sauce or French pistou sauce (see #100384). The Zaar computer wouldn't let me type in pistou sauce as an ingredient. Naughty computer!
  2. Divide and arrange the mixed greens on 4 salad plates.
  3. Gently toss the pesto/pistou with the pear and roasted potatoes. Divide and serve the mixture over the mixed greens. Garnish with sliced almonds if desired.
  4. Since this is in essence a pilfered recipe, all amounts are estimated.
  5. A few recommendations to round out the menu: Serve with French bread and a glass of wine, listen to the soundtrack to Amelie and discuss Toulouse-Lautrec and the Belle Epoque.

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