Candied Pecan Pear Salad

Candied Pecan Pear Salad requires around 30 minutes from start to finish. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 103 calories, 2g of protein, and 7g of fat per serving. This recipe serves 12. For $1.34 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe is liked by 47 foodies and cooks. Head to the store and pick up blue cheese, pepper, olive oil, and a few other things to make it today. It works well as a reasonably priced salad. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 19%. This score is rather bad. Candied Pecan and Pear Salad, Candied Pecan, Pear, and Spinach Salad, and Pear, Blue Cheese, and Candied Pecan Salad are very similar to this recipe.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar and cinnamon; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. For dressing, in a blender, combine 1/2 cup pomegranate seeds, vinegar, mustard, honey, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream. Cut pear into thin slices; sprinkle with lemon juice. In a salad bowl, combine the greens, pears, blue cheese and candied pecans. Drizzle with dressing and toss to coat. Sprinkle with remaining pomegranate seeds. Serve immediately. Yield: 12 servings (1 cup each). Originally published as Candied Pecan Pear Salad in Taste of Home's Holiday & Celebrations CookbookAnnual 2008, p112 Nutritional Facts 1 cup equals 252 calories, 24 g fat (4 g saturated fat), 5 mg cholesterol, 170 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a small heavy skillet, melt butter.

2. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar and cinnamon; cook and stir for 2-4 minutes or until sugar is melted.

3. Spread on foil to cool.

4. For dressing, in a blender, combine 1/2 cup pomegranate seeds, vinegar, mustard, honey, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream.

5. Cut pear into thin slices; sprinkle with lemon juice. In a salad bowl, combine the greens, pears, blue cheese and candied pecans.

6. Drizzle with dressing and toss to coat. Sprinkle with remaining pomegranate seeds.

7. Serve immediately.

Nutrition Information:

covered percent of daily need