TASTE-OF-FALL SALAD
My parents stayed with me at a friend's beautiful ranch for the holidays and I made them this great salad. It turned into every night's first course. -Kristin Kossak, Bozeman, Montana
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large heavy skillet, cook the pecans, 2 tablespoons vinegar, cayenne and cinnamon over medium heat until nuts are toasted, about 4 minutes. Sprinkle with 1 tablespoon sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., Place salad greens in a large bowl. In a small bowl, whisk the oil, mustard, salt and remaining vinegar and sugar; drizzle over greens and toss to coat. Arrange the greens, pear slices and pecans on six salad plates. Sprinkle with cheese.
Nutrition Facts : Calories 228 calories, Fat 19g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 135mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 3g protein.
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Pastor Samuel Mensah Korsah
[email protected]I'm not usually a fan of salads, but this one was really good! The dressing was tangy and flavorful, and the mix of greens and fruit was refreshing. I'll be making this again for sure.
Tenzin Jamtsho
[email protected]Yum! This salad is packed with flavor and the dressing is delicious. I love the combination of apples, walnuts, and cranberries. It's a great fall salad that I'll definitely be making again.
Ahmed Rauf
[email protected]This salad was a hit at my last dinner party! The combination of sweet and savory flavors was perfect, and the dressing was so light and refreshing. I used a mix of arugula, spinach, and kale for the greens, and added some roasted butternut squash an