Pear Salad with Glazed Pecans
• 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 heat to Medium. Stir
constantly until sugar melts and walnuts are golden 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. Core and peel pears;
place in lemon water t
o prevent browning. Cut each pear into 16 thin slices; place back in lemon water 5 minutes
. Drain, set aside.
Layer spring mix, pear slices, red onion, lemon peel, and goat cheese in large salad platt
er or bowl, cover. Refrigerate 30 minutes or until ready to serve.
Combine vinaigrette ingredients and 1/4 cup water in salad dressing cruet or jar with lid.
Shake well before using. Toss salad, sprinkle with glazed walnuts and add vinaigrette as
Serving size: 1 serving of salad + 1 Tbsp. vinaigrette, Calories: 190, Total Fat: 9g, Satu
rated Fat: 2g, Cholesterol: 10mg, Sodium: 70mg, Carbohydrates: 29g, Dietary Fiber: 6g, Su