2tbsp.Bertolli extra virgin olive oil,
1tbsp.H-E-B red wine vinegar,
1container (5 oz.)Central Market™ Organics spring mix,
1jar (12.3 oz.)H-E-B Harvest Moon™ pear halves drained & thin sliced,
1/4cupH-E-B shredded parmesan cheese,
1Heat 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.
2Place 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.
3Place 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