Taste of Fall Salad

A great salad first course delight for an evening meal or holiday entertaining.


6 servings


2/3 cup pecan halves
1/4 cup balsamic vinegar, divided
dash cayenne pepper
dash ground cinnamon
3 tablespoons sugar, divided
1 (5 ounce) package spring mix salad greens
1/4 cup olive oil
1 teaspoon Dijon mustard
1/8 teaspoon salt
1 medium pear, thinly sliced
1/4 cup shredded Parmesan cheese


In a large heavy skillet, cook the pecans, 2 tablespoons vinegar, cayenne and cinnamon over medium heat until nuts are toasted, about 4 minutes. Sprinkle with 1 tablespoon sugar. Cook and stir for 2 to 4 minutes or until sugar is melted. Spread on foil to cool.

Place salad greens in a large bowl. In a small bowl, whisk the oil, mustard, salt and remaining vinegar and sugar; drizzle over greens and toss to coat. Arrange the greens, pear slices and pecans on six salad plates. Sprinkle with cheese.

Estimated Time

Preparation Time: 25 minutes

Nutritional Information

Amount per serving: Calories 228, Fat 19 g (Saturated Fat 3 g), Cholesterol 2 mg, Sodium 135 mg, Carbohydrate 15 g, Fiber 3 g, Protein 3 g.

Recipe Courtesy Of

Kristin Kossak, Bozeman, Montana

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map