Recipe by Brooke's Kitchen
Connie's recipe from family collection. Sometimes I like to top this salad with 1/4 cup of crumbled blue cheese also.
Top Review by Chef Dudo
This was a very nice lunch, easy to make and ready almost immediately. We did however miss a little "zing". Maybe some added blue cheese would do the trick. Thanks for posting. Made for PAC, Spring 2013.
- 6 cups mixed greens, torn
- 2 medium red pears, thinly sliced
- 3 tablespoons honey
- 2 tablespoons lemon juice
- 1⁄4 cup walnuts, chopped