FALL SALAD PLATES RECIPES

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TASTE-OF-FALL SALAD RECIPE: HOW TO MAKE IT



Taste-of-Fall Salad Recipe: How to Make It image

My parents stayed with me at a friend's beautiful ranch for the holidays and I made them this great salad. It turned into every night's first course. —Kristin Kossak, Bozeman, Montana

Provided by Taste of Home

Categories     Lunch    Side Dishes

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 11

2/3 cup pecan halves
1/4 cup balsamic vinegar, divided
Dash cayenne pepper
Dash ground cinnamon
3 tablespoons sugar, divided
1 package (5 ounces) spring mix salad greens
1/4 cup olive oil
1 teaspoon Dijon mustard
1/8 teaspoon salt
1 medium pear, thinly sliced
1/4 cup shredded Parmesan cheese

Steps:

  • In a large heavy skillet, cook the pecans, 2 tablespoons vinegar, cayenne and cinnamon over medium heat until nuts are toasted, about 4 minutes. Sprinkle with 1 tablespoon sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., Place salad greens in a large bowl. In a small bowl, whisk the oil, mustard, salt and remaining vinegar and sugar; drizzle over greens and toss to coat. Arrange the greens, pear slices and pecans on six salad plates. Sprinkle with cheese.

Nutrition Facts : Calories 228 calories, FatContent 19g fat (3g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 135mg sodium, CarbohydrateContent 15g carbohydrate (11g sugars, FiberContent 3g fiber), ProteinContent 3g protein.

TASTE-OF-FALL SALAD RECIPE: HOW TO MAKE IT



Taste-of-Fall Salad Recipe: How to Make It image

My parents stayed with me at a friend's beautiful ranch for the holidays and I made them this great salad. It turned into every night's first course. —Kristin Kossak, Bozeman, Montana

Provided by Taste of Home

Categories     Lunch    Side Dishes

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 11

2/3 cup pecan halves
1/4 cup balsamic vinegar, divided
Dash cayenne pepper
Dash ground cinnamon
3 tablespoons sugar, divided
1 package (5 ounces) spring mix salad greens
1/4 cup olive oil
1 teaspoon Dijon mustard
1/8 teaspoon salt
1 medium pear, thinly sliced
1/4 cup shredded Parmesan cheese

Steps:

  • In a large heavy skillet, cook the pecans, 2 tablespoons vinegar, cayenne and cinnamon over medium heat until nuts are toasted, about 4 minutes. Sprinkle with 1 tablespoon sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., Place salad greens in a large bowl. In a small bowl, whisk the oil, mustard, salt and remaining vinegar and sugar; drizzle over greens and toss to coat. Arrange the greens, pear slices and pecans on six salad plates. Sprinkle with cheese.

Nutrition Facts : Calories 228 calories, FatContent 19g fat (3g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 135mg sodium, CarbohydrateContent 15g carbohydrate (11g sugars, FiberContent 3g fiber), ProteinContent 3g protein.

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