Mother Earth Living

Green Salad Ideas: Pecan Pear Salad

<em>Makes 4 to 6 servings<br />
</em>For a change of taste, try the sweet and nutty combinations in this pecan pear salad as a starter or side dish with a creamy carrot or squash soup; seafood, poultry or beans; and brown rice, quinoa, roasted potatoes or whole-grain bread. For one-dish dining, fan thinly sliced grilled, roasted or baked chicken or turkey over individual salad portions and serve with a side of roasted potatoes, brown rice or whole-grain bread.</p>
<p>• 8 heaping cups greens<br />
• 1 cup edible flowers, optional<br />
• 2 peeled, cored and thinly sliced Bosc, Bartlett or Anjou pears (if preparing salad ahead, lightly toss with lemon or orange juice to prevent discoloration)<br />
• ½ to ¾ cup <a href=””>Creamy Poppy Seed Salad Dressing</a> or <a href=””>Mustard Honey Dressing</a>
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• ¼ to ½ cup lightly <a href=””>toasted pecans</a>
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• Freshly ground black pepper, optional</p>
<p>1. Layer lettuce, optional flowers and sliced pears in a 3-quart bowl. If packing salad for lunches, divide between 4 glass containers with lids and pack dressing in small jars.</p>
<p>2. Drizzle salad with dressing and toss to coat. Taste and add a little more dressing as needed to moisten. Add pecans and optional black pepper, and serve. Cover and refrigerate leftovers and use within 24 hours.</p>
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<em>Rachel Albert-Matesz, a food and health writer, healthy cooking coach and co-author of the award-winning book</em> The Garden of Eating: A Produce-Dominated Diet & Cookbook <em>(Planetary Press, 2004) lives in Phoenix. For more information about her book, classes and services, visit</em>
<a href=”” target=”_blank”></a>. </p>
<p>Click here for the original article, <a href=””>Green Salad Ideas</a>.</p>

  • Published on Mar 16, 2010
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