October Salad

10 ingredients
2 steps

Ingredients

  • 1 cup Roasted Pecan Halves
  • 1/2 cups Balsamic Vinegar, Divided
  • 1/4 teaspoons Cayenne Pepper
  • 1/4 teaspoons Ground Cinnamon
  • 1 package Dole Spring Mix Salad Greens
  • 1/4 cups Olive Oil
  • 1 teaspoon Brown Mustard
  • 1 whole (large) Ripe Pear, Thinly Sliced
  • 1/3 cups Shredded Parmesan Cheese
  • 1/3 cups Shredded Mild Cheddar Cheese

Directions

  1. 1
    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.
  2. 2
    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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