Look who’s posting two salad recipes within a week of each other. Who am I?

Someone where my mom works makes this salad on the regular and has brought it in to share several times. Mom talks about it like it’s the second coming, so I figured I’d make the necessary adjustments (the original version features Roquefort cheese crumbles) and see what all the fuss was about.

As salads go, this one is, in fact, pretty noteworthy. I think I might actually enjoy it more in the fall with a seasonally themed meal. Still, this is a perfectly good addition to a summertime meal as well. Serve it up and see what you think!

Candied Pecans & Pear Salad
Recipe courtesy of Michelle Krzmarzick, allrecipes.com

Ingredients

1 head romaine lettuce, torn into bite-size pieces
3 pears, peeled, cored and chopped
1 avocado, peeled, pitted and diced
1/2 cup thinly sliced green onions
1/4 cup sugar
1/2 cup pecans
1/3 cup olive oil
3 tbs red wine vinegar
1 1/2 tsp sugar
1 1/2 tsp Dijon mustard
1 clove garlic, minced
1/2 tsp salt
fresh ground black pepper, to taste

Directions

• In a skillet over medium heat, stir 1/4 cup sugar together with pecans. Continue stirring gently until sugar has melted and caramelized the pecans
• Transfer nuts onto waxed paper. Allow to cool and break into pieces
• For dressing, blend oil, vinegar, 1 1/2 tsp sugar, mustard, garlic, salt and pepper in a blender or food processor until well combined
• In a large serving bowl, layer lettuce, pears, avocado and green onions. Drizzle dressing over salad, sprinkle with pecans and serve

Yield: Serves 6