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Pear Salad with Glazed Pecans
Prep Time:
15 minutes
Cook Time:
0 minutes
4 servings

Sweet Vinaigrette:

• juice of 1 lemon

1 Tbsp. H-E-B Premier Extra Virgin Olive OIl

1 Tbsp. honey

1/2 tsp. H-E-B Dijon Mustard


1/4 c. all natural walnuts

1 1/2 Tbsp. H-E-B Sugar

2 each: lemons and firm pears

1 bag (5 oz.) H-E-B Spring Mix

2 thin slices red onion, separated into rings

1/2 c. H-E-B Honey Goat Cheese, crumbled


Heat skillet over high heat 3 minutes. Add walnuts and sugar, reduce h
eat to Medium. Stir constantly until sugar melts and walnuts are golde
n brown (about 2 minutes). Cool on foil sheet. Chop, set aside.
Grate peel from lemons, place in small dish; set aside. Squeeze juice
from lemons, combine with 2 cups water in 2-quart bowl; set aside. Cor
e and peel pears; place in lemon water to prevent browning. Cut each p
ear into 16 thin slices; place back in lemon water 5 minutes. Drain, s
et aside.
Layer spring mix, pear slices, red onion, lemon peel, and goat cheese
in large salad platter or bowl, cover. Refrigerate 30 minutes or until
ready to serve.
Combine vinaigrette ingredients and 1/4 cup water in salad dressing cr
uet or jar with lid. Shake well before using. Toss salad, sprinkle wit
h glazed walnuts and add vinaigrette as desired.

Nutritional Information

Serving size: 1 serving of salad + 1 Tbsp. vinaigrette, Calories: 190,
Total Fat: 9g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 70mg, Ca
rbohydrates: 29g, Dietary Fiber: 6g, Sugar: 16g, Protein: 5g


My H-E-B Texas Life Magazine, February 2012