Elyria, Ohio Cafeteria Pink Cookies
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Oct 7, 2009
PEAR AND PECAN SALAD
1 (10 ounce) bag Italian-blend salad greens 1 pear -- peeled, cored and diced 1/2 cup pecan pieces, toasted 1/2 cup finely shredded mozzarella cheese 1/3 cup Poppyseed dressing (I used fat-free; Italian-style dressing can be used instead, if desired)
To toast pecans: Toss pecans with about 2 teaspoons melted butter, just enough to coat. Spread in single layer on a cookie sheet and toast in 350 degree oven for about 8-10 minutes, stirring a couple of times. Cool when done.
Place the salad greens, pear pieces, toasted pecans and mozzarella cheese in a bowl. Pour Poppyseed dressing (or Italian style dressing)over all. Toss to coat evenly and serve.
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