Pecan, Parmesan & Pear Salad Recipe
18-minute recipe
Serves 6
Autumn pears' juicy sweetness perfectly balances the peppery rocket and toasted pecans in this fall salad recipe. Tip: If you're not a fan of rocket (also known as arugula) you can also substitute baby spinach leaves or mesclun mix. Ready in under 20 minutes.
18-minute recipe
Serves 6
Ingredients
2 tbsp
2 lrg
1/4 cup
1/4 cup
Directions
- 1
Heat a large non-stick frying pan over medium-high. Add margarine, then pears. Cook, stirring occasionally, until golden and tender, about 8 minutes. Set aside and keep warm.
- 2
Toss lettuce with dressing in a large bowl just before serving. Arrange lettuce on serving plates. Top with warm pears, then sprinkle with pecans and cheese.
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Last updated: August 11th, 2021
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