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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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For special occasions, I like to dress up packaged salad greens with sweet pears, crunchy pecans and a slightly tart pomegranate dressing.Douglas Wasdyke, Effort, Pennsylvania 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:
1. 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.
2. 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.
3. 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).
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