Ingredients10 m servings 154 cals
- Place the salad greens, pear pieces, pecans, and mozzarella cheese in a bowl. Pour the Italian dressing over the salad mixture, and toss to coat evenly.
Per Serving: 154 calories; 12.5 g fat; 8.7 g carbohydrates; 4.1 g protein; 6 mg cholesterol; 287 mg sodium. Full nutrition
ReviewsRead all reviews 21
I love this salad! However, I have modified it over time...instead of mozzarella cheese, I use crumbled feta; I bake the pecans in the oven, to give them a little more crunch; and, in place of ...
I followed the basics for this recipe but made the following changes: I used pecan pralines. Made my own by drizzling pecans with pure maple syrup and baked at 350 degrees for around 10 minutes...
Fast, easy & yummy! I used Raspberry Vinaigrette as the dressing and it is just perfect. I also left the skins on the pear so it would have more fiber.
This was delicious! Next time I'll toast the pecans for added flavor. I made my own balsamic viniagrette salad dressing since I was out of bottled dressing. This was so good and so fast and easy...
This was a nice salad. I didn't have pecans on hand so I used walnuts. For the dressing I used a herbed bacon. Next time I will try adding a few veggies.
Very good salad. Made with "Sweet Coated Pecans" and hubby loved it! I may add some dried cranberries next time for a little more color.
Delicious! I changed it quite a bit by using Gorgonzola cheese, toasting the pecans, using a red pear and a green one and adding sliced strawberries and Craisins, since they were handy. The dres...
Mmm, really liked this salad! :) I did double the cheese and pecans, but that is just personal prefereance. It was so pretty and easy...thank you for sharing!!!