SALAD
1 bag Euro salad mix
2 pears, chopped
1/2 to 1 pound Feta cheese, crumbled
2 cup chopped pecans
1/2 cup white sugar
2 pears, chopped
1/2 to 1 pound Feta cheese, crumbled
2 cup chopped pecans
1/2 cup white sugar
DRESSING
1/2 cup chopped red onions
1 cup sugar
2 teaspoon Dijon mustard
1 teaspoon salt
2/3 cup raspberry vinegar
2 cup canola oil
1 tablespoon poppy seed
1/2 cup chopped red onions
1 cup sugar
2 teaspoon Dijon mustard
1 teaspoon salt
2/3 cup raspberry vinegar
2 cup canola oil
1 tablespoon poppy seed
DIRECTIONS
Toss salad greens, pears, and Feta together. In a saute pan, over medium heat, stir constantly the pecans with 1/2 cup sugar until sugar caramelizes (about 10 minutes), being careful not to burn nuts. Remove from heat.
While nuts cool, make dressing. Combine onions, 1 cup sugar, mustard, salt, and vinegar in food processor or blender. Slowly pour in oil to blend. Stir in poppy seeds. (Makes enough dressing for 2 salads).
Toss salad with dressing and nuts just before serving.
While nuts cool, make dressing. Combine onions, 1 cup sugar, mustard, salt, and vinegar in food processor or blender. Slowly pour in oil to blend. Stir in poppy seeds. (Makes enough dressing for 2 salads).
Toss salad with dressing and nuts just before serving.
Comments