Not Another Ho-hum Salad


Truth: I don’t like salad. I really don’t. I absolutely adore those restaurants that allow you to choose between soup and salad because I just think soup is so superior. In all honesty, if the only option is salad, I usually just pass. At events where you’re automatically served a salad, I tend to nibble and push the stuff around my plate. I am one of those people. I truly don’t understand women who claim they’re happy making a meal out of salad. That’s just not me…

But last April I attended a wedding and was served the salad course along with everyone else. I nibbled. And nibbled. And my eyes grew wide. I plowed through that entire salad. I was so thrilled by the unique combination of flavors, such a far cry from the “lettuce and tomato with balsamic viniagerette” to which I was accustomed. I still talk about that salad… just ask my mom.

It took me awhile to hunt down a recipe that replicated all the delicious flavors weaving through that salad but, now that I finally have, I’m going to save you the legwork. Without further ado…

Baby Greens, Pear, Bleu Cheese, and Candied Pecan Salad
(the recipe I found calls for walnuts, but I the one I fell in love with had candied pecans… use whatever appeals to you!)

Ingredients:

  • 3 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 medium shallot, minced
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/2 cup olive oil

  • 1 5-ounce bag mixed baby greens
  • 2 large ripe pears, halved, cored, thinly sliced lengthwise
  • 1 cup crumbled blue cheese
  • 1 cup candied pecans (I bought mine candied, but they can be easily made by simmering in a simple syrup)

Preparation:

Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.

Toss greens in large bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with cheese and candied pecans. Drizzle lightly with remaining dressing and serve.

Delicious! Once you dress this salad, it’s best eaten right away. Now this! This salad I would choose over soup…

For more great recipes, check out the Recipe Swap hosted at the Grocery Cart Challenge!

To go along with today’s Progressive Dinner stop, I am giving away one copy of FishMama’s Guide To Cooking With Children ebook. To enter, just leave a comment. One winner will be selected on Sunday, Dec. 21st.

What salads are you serving up this holiday season? Or are you serving a soup? Either way, we’d love to have you share! Post your recipe on your blog and come back and link up with us. Don’t have a blog? Feel free to tell us what you’re fixing in the comments!

Don’t miss a course! Be part of our Bloggy Progressive Dinner all week long!

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