2 tbsp. Bertolli extra virgin olive oil,
2 tbsp. Chopped walnuts,
1 tbsp. H-E-B red wine vinegar,
1 container (5 oz.) Central Market™ Organics spring mix,
1 jar (12.3 oz.) H-E-B Harvest Moon™ pear halves drained & thin sliced,
1/4 cup H-E-B shredded parmesan cheese,
1 Heat a small skillet over medium heat for 2 minutes. Add the olive oil and walnuts. Stir-fryfor 1 minute until the walnuts are lightly browned.Remove the toasted walnuts from the oil with a slotted spoon and cool.
2 Place the skillet with the olive oil back on the stovetop and add the vinegar. Stir to combine.Season the dressing to taste with salt and pepper.
3 Place the dressing in a large salad bowl and top with the spring mix, pear slices, shredded parmesan cheese and toasted walnuts.Toss the salad and serve.
No Nutritional Information Available