Pecan-Pear Green Salad

This is a lovely dinner salad for any occasion. The toasted pecans, sauted pear slices and salad greens are drizzled with a simple balsamic vinaigrette making for a terrifically different kind of salad. This flavor combination is truly unusual and wonderful. Blessings...

Recipe:

1 large ripe red pear, sliced
2 - 3 tsp. butter, divided (see note)
1/2 cup coarsely chopped or broken pecans
1/8 - 1/4 tsp. salt, divided
2 cups salad greens
2 tbsp. balsamic vinegar
2 tbsp. olive oil
pepper to taste

1. In a large skillet, saute pear in 1 teaspoon butter until lightly browned, about 7 minutes.
2. In another skillet, saute pecans in 1 tsp. butter until lightly browned, about 5 minutes; sprinkle with 1/16 teaspoon salt or more, to taste.
3. Divide salad greens between two salad plates or bowls; arrange pears over greens. Sprinkle with pecans.
4. In a small bowl, whisk olive oil into balsamic vinegar; whisk in salt and pepper. Drizzle over salad.

Yield: 2 servings
Note: I found that 1 teaspoon butter in each skillet was enough to saute the pears and pecans, but you might like more.

This recipe was adapted from a "Taste of Home" cookbook.

Autumn Tossed Salad

Dinner salads can get so boring, so when I come across one that is loaded with cheese, nuts and fruit, I gladly give it a try. This combination of cashews, Swiss cheese, cranberries, pear, and apple in a lightly-sweetened poppy seed dressing is wonderful. This is a reader-contributed recipe from a "Taste of Home" cookbook. Blessings...

Recipe:

1/2 cup fresh lemon juice
1/2 cup sugar
2 tsp. finely chopped onion
1 tsp. Dijon mustard
1/2 tsp. salt
2/3 cup vegetable oil
1 tbsp. poppy seed
1 bunch romaine, torn
1 cup (4 oz.) shredded Swiss cheese
1 cup cashews
1 medium apple, chopped
1 medium pear, chopped
1/4 cup dried cranberries

1. In a blender, combine the lemon juice, sugar, onion, mustard and salt. While processing on low speed, gradually add oil in a steady stream. Stir in poppy seed. Transfer to a covered container and refrigerate for 1 hour or until chilled.
2. In a large salad bowl, combine the romaine, cheese, cashews, apple, pear and cranberries. Drizzle with dressing and toss to coat.

Yield: 10 servings
Note: I cut the dressing recipe in half and the yield is 3/4 cup. For two of us, I used 1/4 cup cheese, 1/4 cup cashews, 1/4 apple, 1/4 pear, 2 tbsp. cranberries and a few lettuce leaves. There will be plenty of dressing for two more salads. You might use this as a guide for your family's needs.
Note: The addition of cubed, cooked ham makes this a wonderful main dish salad.