Raspberry Pear Salad with Glazed Walnuts
The sweet and tart tastes of this spectacular salad both surprise and please the palate. A raspberry vinaigrette ties everything together. —Diana Neves, Lafayette, California
Ingredients
- 2 tablespoons honey
- 1/4 teaspoon sugar
- 1/2 cup walnut halves
- 2 packages (5 ounces each) spring mix salad greens
- 3 medium pears, peeled and sliced
- 1/2 cup fresh raspberries
- 2 ounces Cambozola cheese, cubed
- vinaigrette:
- 1/4 cup olive oil
- 3 tablespoons raspberry vinaigrette
- 1 shallot, minced
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
-
1In a small heavy skillet over low heat, stir honey and sugar until sugar is melted; add walnuts. Transfer to a foil-lined baking sheet. Bake at 350° for 8-10 minutes or until nuts are toasted. Spread on foil to cool.
-
2In a large bowl, combine the salad greens, pears, raspberries, cheese and walnuts. In a small bowl, whisk the vinaigrette ingredients. Pour over salad and toss to coat. Serve immediately.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
