Pecan-Pear Tossed Salad

Total Time
15mins
Prep 15 mins
Cook 0 mins

This is an excellent recipe I got from a friend. A very good salad!

Ingredients Nutrition

Directions

  1. Press raspberries through a sieve, reserving juice.
  2. Discard seeds.
  3. In a jar with a tight-fitting lid, combine oil, vinegar, sugar, pepper and reserved raspberry juice; shake well.
  4. Toss pear slices with lemon juice; drain.
  5. In a salad bowl, combine the salad greens, pears, pecans and raspberries.
  6. Sprinkle with cheese.
  7. Drizzle with dressing.

Reviews

(2)
Most Helpful

We used goat cheese on ours. The salad was incredibly delicious, however there was too much oil, so I cut it back to 1/3 c. and upped the cider vinegar to 4 T. to enhance the flavor of the dressing. I glazed the pecans as we love them that way, and it helped sweeten the salad slightly. This was a salad fit for the Queen of Sheba!

MixingItAllUp September 19, 2008

I had to play around with this recipe to get the dressing to my taste. I used 4 T. of cider vinegar plus 1 T. balsamic vinegar to cut down on the oiliness. I used 8 t. of sugar and 1/2 t. of salt to bring out the taste of the fruits. The goat cheese and blue cheese were both good. Toasted pecans are a little bitter for me so I tried not toasting them and also carmelizing them, which was a different but not better variation. I liked untoasted the best.

lherman3 January 29, 2005

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