Pear salad with spiced pecans
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Pecan halves |
| 2 | tablespoons | Olive oil; divided |
| 1 | teaspoon | Sugar or real maple syrup |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Cayenne pepper; or to taste |
| 2 | tablespoons | Balsamic vinegar |
| Salt and pepper to taste | ||
| 4 | cups | Torn leaf lettuce |
| 2 | Bosc pears; peeled, cored | |
| And thinly sliced | ||
| 1 | tablespoon | Crumbled blue cheese |
Directions
The small amount of spiced pecans make this salad a stunning starter to a winter dinner party.
Preheat oven to 350 degrees. In medium bowl, combine pecans, 1 teaspoon of oil, sugar or maple syrup, cinnamon, nutmeg, and cayenne. Mix well. Spread on large nonstick baking sheet. Bake 25 minutes, stirring occasionally, or until nuts are crisp and fragrant.
In medium bowl, combine remaining oil, vinegar, and salt and pepper to taste. Whisk together. Arrange lettuce and pears on 4 salad plates. Drizzle with oil and vinegar mixture. Crumble cheese over salad and top with pecans. Makes 4 servings.
Each serving contains approximately 11/2 fruit exch., 31/2 fat exch.; 240 calories, 24 gm. carbohydrate, 2 gm. protein, 17 gm. fat (including 2 gm.
sat. fat), 2 mg. cholesterol, 32 mg. sodium, 46 mg. calcium and 5 gm.
dietary fiber.
Recipe by: Healthful Cooking by Mary Carroll, StarTrib ⅔/99 Converted by MM_Buster v2.0l.