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October Salad
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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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