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Speedy Pear and Pecan Salad

Speedy Pear and Pecan Salad

  • Prep

  • Ready In

Cynthia K.

This sophisticated salad of fresh pears, pecans, and Italian greens tossed with Italian dressing can be made in minutes to accompany fall meals.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Place the salad greens, pear pieces, pecans, and mozzarella cheese in a bowl. Pour the Italian dressing over the salad mixture, and toss to coat evenly.
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Reviews

Dee W.
72
2/23/2009

I love this salad! However, I have modified it over time...instead of mozzarella cheese, I use crumbled feta; I bake the pecans in the oven, to give them a little more crunch; and, in place of Italian dressing (any dressing works!), I use Brianna's Poppy Seed Dressing. More pear works, too, and I am thinking about adding mandarin sections (canned) to add some color. This salad is so easy to make and carry the ingredients (even when camping), it is my favorite salad to take to potlucks.

foodlover
35
12/23/2008

I followed the basics for this recipe but made the following changes: I used pecan pralines. Made my own by drizzling pecans with pure maple syrup and baked at 350 degrees for around 10 minutes on a baking sheet lined with a silicone liner. Added shredded asiago cheese instead of mozarella, shredded carrots and left the skin on the pear. I cheated on the dressing by using Renee's ready made "Ravin Raspberry" vinegraitte. The tang of the asiago worked well with the sweetness of the pecans. Family enjoyed this salad.

MONI603
23
9/4/2007

Fast, easy & yummy! I used Raspberry Vinaigrette as the dressing and it is just perfect. I also left the skins on the pear so it would have more fiber.