0/5
(0 Votes)
Ingredients
- 6 to 12 Belgium Endives
- 1 Whole DʼAnjou Pears
- 1/4 Cup Dried Cranberries (optional)
- 1/4 Cup Candied Pecans
Preparation
Step 1
Cut the Endives into 1/2 to 3/4 inch lengths and break apart in Salad Bowl. Cut the Pear into bite size chunks. Mix the Endives, Pear Chunks, Cranberries and Pecans in Salad bowl and add Salad Dressing and Serve. Salad can sit for up to 30 minutes in a refrigerator with dressing on and remain crisp and fresh.