The Pioneer Woman Tasty Kitchen
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October Salad

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Level: Easy

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Description

A lovely salad to welcome autumn.

Ingredients

  • 1 cup Roasted Pecan Halves
  • ½ cups Balsamic Vinegar, Divided
  • ¼ teaspoons Cayenne Pepper
  • ¼ teaspoons Ground Cinnamon
  • 1 package Dole Spring Mix Salad Greens
  • ¼ cups Olive Oil
  • 1 teaspoon Brown Mustard
  • 1 whole (large) Ripe Pear, Thinly Sliced
  • ⅓ cups Shredded Parmesan Cheese
  • ⅓ cups Shredded Mild Cheddar Cheese

Preparation

In a large skillet, cook the pecans, 2 tablespoons vinegar, cayenne and cinnamon over medium heat until pecans are covered, about 2 minutes or so. Spread on foil to cool.

Place the greens in a large bowl. Combine the oil, mustard and remaining vinegar; drizzle over greens and toss to coat. Add pear slices and pecans; gently toss. Sprinkle cheese on top of salad.

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