Spring is in the air which means I’m starting to crave fresh, green salads and homemade dressings. To be honest…I’m getting SO tired of cooked Winter vegetables. With the sun staying out just a little bit longer into the evening and the weather warming to above 0 degrees celsius, I’ve got BBQ’s, fresh salads, and summer cocktails on my mind!
To kick off Spring (well…almost Spring), I have decided to share one of my favourite salad recipes with you today! My mom has made this salad for years, and it’s one that has been passed around between friends and family members because it has always been such a hit.
This Pear and Pecan salad has the perfect balance of crunch and sweetness with just a hint of salt from the parmesan cheese. It’s a crowd pleaser and is easy enough to whip up for a week night dinner, while also being tasty enough to serve to your guests on a Saturday night.
- 1/4 cup walnut oil
- 1/8 cup maple syrup
- 1/6 cup apple cider vinegar
- 1/2 cup mayo
- salt and pepper, to taste
- 1 container of mixed field greens
- 1/2 cup sliced onions
- 1 pear, cored and sliced
- 1/2 cup crumbled parmesan cheese
- Candied praline pecans
Slice onions and pear. Mix all salad ingredients into a large bowl, minus the cheese. Set aside.
Put everything except the walnut oil into a blender. With the motor running, add the walnut oil slowly. Mix until well combined. Pour salad dressing over the salad, and coat greens evenly. Sprinkle the crumbled parmesan cheese over the salad, and serve immediately.
Store salad dressing in fridge for up to 3 days.
Lots of love,