CANDIED PECAN PEAR SALAD

By stepjo7269

Taste of Home's Cooking School Magazine p. 63.

Ingredients

• 1 teaspoon butter
• 1/2 cup chopped pecans
• 1-1/4 teaspoons sugar
• 1/4 teaspoon ground cinnamon
• 1 cup pomegranate seeds, divided
• 1/2 cup raspberry vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup olive oil
• 1 large pear
• 1 teaspoon lemon juice
• 3 packages (5 ounces each) spring mix salad greens
• 1/2 cup crumbled blue cheese
• 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.

Preparation

Step 1

Nutrition 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.