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Nutrition Facts
Serving Size 116 g
(Approx. 4 Servings)
Amount Per Serving
Calories 170 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 85 mg 4%
Total Carbohydrate 16 g 5%
Dietary Fiber 2 g 10%
Sugars 12 g
Protein 4 g
Vitamin A 0% Iron 2%
Vitamin C 30% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pear Salad with Glazed Pecans

Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
4  People


Recipe makes 4 Servings

1 small lemon, juiced
1 Tbsp extra virgin olive oil
1 Tbsp honey
1/2 Tsp H-E-B Dijon Mustard
1/4 cup(s) Diamond Chopped Walnuts
1 1/2 Tbsp sugar
2 small lemon
2 organic red bartlett pears
5 Oz H-E-B Baby Spring Mix
2 red onion, rings separated
1/2 cup(s) H-E-B Goat Cheese Crumbles
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To make sweet vinaigrette, combine lemon juice, olive oil, honey and mustard. Set aside.
Heat skillet on high heat for 3 minutes.
Add walnuts and sugar, then reduce heat to medium and stir constantly until sugar melts and walnuts are golden brown (about 2 minutes).
Cool on foil sheet. Chop, set aside.
Grate lemon peels, place in small dish; set aside.
Squeeze juice from lemons and 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 for 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.
Shake well before using. Toss salad, sprinkle with glazed walnuts and add vinaigrette as desired.



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