Pecan-Pear Tossed Salad

"This is an excellent recipe I got from a friend. A very good salad!"
 
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Ready In:
15mins
Ingredients:
11
Serves:
8

ingredients

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directions

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

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Reviews

  1. 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!
     
  2. 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.
     
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RECIPE SUBMITTED BY

I am a graphic designer. I love art, gourmet cooking, crafts, scrapbooking, stamping, crosstitch, and reading. I love the Company's coming series of cookbooks. I belong to a Gourmet club from our church. There are 8 (plus a spare) of us ladies who love to cook, and four clubs on the go. We are the original "Hags" and the oldest bunch. How it works: The hostess plans the menu, finds and prints up the recipes and gives one menu to each lady. She also provides the table setting, wine, prepares the punch, and does the dishes. We only have to do this once a year! The others prepare the recipe assigned to them, either at home, or at the hostesses home. We do this 8 times a year, each of us taking a turn hosting, and preparing each type of dish, during the months from September to April. We prepare: Punch, Appetizer, Soup, Salad, Meat, Potato, (pasta or rice) Vegetable and Dessert. In June we go away for 3 or 4 days, to a cottage or to Bed and Breakfast it, and we shop til we drop, and eat great food. We have so much fun together, and have become very good friends. I highly recommend it! The first time away was close to the American Flag Day, and we jokingly called ourselves Hags on Flag Day, which got shortened to Hag Day, which is now a few days away. That is why we are called the "Hags"! I am now cooking at the church once a week, with my friend, CrinV. We cook well together, and have fun cooking for 60 - 80 people every Wednesday. We also, with a lot of help, put on a Gourmet restaurant style meal once a year, as a fundraiser. Recipezaar has been a great help in menu planning and shopping list making for all of our cooking needs.
 
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