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Pear Salad with Glazed Pecans
My H-E-B Texas Life Magazine, February 2012
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1
)
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Prep Time:
15 minutes
Makes:
4 servings
Ingredients 
•
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
•
Salad:
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
 Instructions  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 to 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 platter 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 desired.
Nutritional Information
Serving size: 1 serving of salad + 1 Tbsp. vinaigrette, Calories: 190, Total Fat: 9g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 70mg, Carbohydrates: 29g, Dietary Fiber: 6g, Sugar: 16g, Protein: 5g
Source:
My H-E-B Texas Life Magazine, February 2012
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