*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Overall this salad was tasty. I do however believe that an entire cup of salad dressing would be too much for 6 servings but i only made enough for myself and adjusted the amount i made to taste. I used a yellow Bartlett pear because that's what i had on hand but would be tasty with any pear.I also omitted the pecans and added extra almonds. I used shredded Havarti cheese with some cubes of sharp cheddar and added some slivers of red onion because i love the contrast of that onion flavor with the sweetness of the cranberries. Its a great change from the typical salad and reminds me of one you would order in a restaurant! Next time i will add a bit of Dijon mustard to the dressing.
Made this salad for a family gathering to celebrate Dad's 81st birthday. Had to double the recipe but it turned out that I should have tripled it everyone wanted more. It was absolutely delicious and so very easy to put together.
Ever since making it for the first time 3 years this has become our family's go-to salad for Thanksgiving and Christmas - and any other special dinner where we want a refreshing sweet/tangy salad to include in the meal. I usually make these few changes to adjust to our tastes. 1) Reduce oil to 1/2 cup. 2) Increase brown sugar to 2 or 3 Tablespoons. 3) Omit the onions and almonds. 4) Use candied or glazed pecans. 5) Increase the salad to 8 cups. I always make ahead several hours (usually overnight) so the flavors really mix together. I've been asked for this recipe at each meal at which I've served it.
This salad rocks! No need to change a thing! If anything double the mustard vinaigrette because people can’t get enough of it! My family says they want it at least once a week or they’re going to throw a fit. Simply a delicious salad that you can’t put down. I made some the next day and chopped up grilled chicken breast from the night before and it was a meal in itself.
I halved the dressing and still didn't use it all. Added a little basil and garlic salt to the dressing as well. To the salad I added some red onion and goat cheese and used chopped pecans and sliced almonds within browning. Turned out great!
We made half the dressing and reduced the brown sugar to 1/2 teaspoon. So good. We were happy to find this recipe. Tonight we’re using lettuce from our garden and pears from our tree. This recipe is on our list!