In the days before Christmas we decided we should probably put up a recipe for a holiday salad. Of course the first one that popped into my mind was the pear, cranberry, and pecan salad.

You don’t have to make my word gospel for this recipe. I use mixed greens for this one, but you could just as easily substitute spinach or romaine or iceberg or arugula – ooooo… it would be really good with arugual! That’s how I am making it next.

You can also use any kind of nut but pecan really is the best, especially candied pecans.
Because my daughter, Kimberly, has a nut allergy I use a nice soft goat cheese to it in lieu of pecans when she is home, but it would be EXCELLENT with both.

Without further adieu, the recipe.

Ingredients:
Salad
Mixed greens
2 firm ripe pears, peeled cored and thinly sliced
½ C dried Cranberries
½ C chopped tossed pecans

Recipe
¼ C Dark Maple syrup
¼ C Mayonnaise or plain yogurt or sour cream
3 TBSP White wine vinegar
2 TBSP Olive or Grape seed oil
Salt and Pepper to taste

Method:
Mix the Mayo(or yogurt or sour cream), Maple Syrup and vinegar until well blended.
Add the oil and blend until uniform consistency.
Add salt and pepper to taste.

Toss Greens, pears , Cranberries and pecans together.  Coat with desired amount of dressing and serve.
Note: Do NOT add dressing until you are about to serve.
Photo is courtesy of Alysa from Flickr on a creative commons license and isn’t it a pretty picture? Thanks Alysa for letting people who aren’t artistically inclined use such a great picture.

 

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