Pear and Craisin Salad

Holly Whitcomb writes, “This salad is yummy any time of year.  It is appropriate for a picnic as well as for a special holiday meal.”

Pear and Craisin Salad Recipe

Pear and Craisin Salad

½ cup pecans, walnuts or sliced almonds

2 Tbsp. CINNAMON SUGAR

10 cups assorted greens, chopped

4 pears, cored, sliced or cubed (not peeled)

¼ lb. blue cheese (or whatever cheese you like)

½ – 1  10 oz. bag of craisins

 (HIGHLIGHTED – are found in PENZEYS SPICES)

 

Put the nuts in a skillet and sprinkle with CINNAMON SUGAR.  Cook over medium-high heat, Stirring constantly, until the sugar starts seeping and melting into a liquid, which will then coat the nuts.  When they look coated remove from the heat.  Put the nuts on a plate and let cool.  (Put some water in your skillet and let it soak before cleaning it.  That will make cleaning the skillet a snap later on.  Starting with a nonstick pan helps, too.)

While the nuts cool, combine the greens, pears, blue cheese and craisins in a serving bowl and toss to combine.  Sprinkle with the nuts, toss again and serve with your favorite dressing.     12-14 servings

 

(Recipe for Grilled Salmon with Herbs was in Penzeys Spices catalog)