This plate of mixed greens is loaded up with crisp organic product, crunchy and sweet nuts, and the most astounding raspberry dressing ever. The dressing is a simple blender dressing, yet it is stuffed to the overflow with flavor. It's likewise overly thick WITHOUT utilizing any mayo!
I'll concede, the fixing list on this pear serving of mixed greens formula looks a bit of overpowering. Be that as it may, I guarantee you, it is really a fast plate of mixed greens and definitely justified even despite the exertion! Particularly on the off chance that you are putting on a decent Christmas or occasion supper this year.
Every part of the pear serving of mixed greens — the genuine plate of mixed greens, the sugar coated pecans, and the dressing each have exceptionally straightforward advances and met up effectively. Begin with treat ing the pecans first, take a shot at the dressing straightaway, and in conclusion: consolidate all the plate of mixed greens fixings and hurl everything together!
On the off chance that you are after all other options have been exhausted for time or don't want to make a custom made dressing, a great option is combining (in equivalent amounts of) pre-made poppyseed dressing with a raspberry vinaigrette. Some other help is getting bundled pomegranate arils so you don't need to manage evacuating every one of the arils yourself. Appreciate!
Also try our recipe Mediterranean Pasta Salad
An easy to make and delicious side salad -- candied pecans, pears, pomegranates, dried cranberries, and feta cheese with a simple incredible raspberry poppyseed dressing.
Ingredients
Candied Pecans
- 1 large egg white
- 2 teaspoons water
- 1 teaspoon vanilla
- 1 cup white sugar
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 4 cups (1 pound) pecan halves
Salad
- 1 bag (6-8 ounces or about 8 cups) fresh spring mix
- 1 cup heaping pomegranate arils
- 3/4 cup dried cranberries
- 1 can (15 ounces) pear halves*
- 4 ounces feta cheese
Dressing
- 3 tablespoons red wine vinegar
- 5 tablespoons white sugar
- 1/2 teaspoon salt
- 1/2 teaspoon dijon mustard do not use regular
- 1/2 cup frozen raspberries completely thawed
- 1/2 cup vegetable oil canola or olive oil will work
- 1 and 1/2 teaspoons poppy seeds
Instructions
For the candied pecans
- Preheat oven to 250 degrees F and line a baking sheet with parchment paper.
- In a mixing bowl, whip together the egg white, water, and vanilla until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
- Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
- Bake for 45 minutes to 1 hour, stirring and tossing every 15 minutes.
For the salad:
- Thoroughly drain the pear halves and set on a cutting board. Very thinly slice the pears.
- Toss together the spring mix, pomegranate arils, dried cranberries, pears, and feta cheese.
- Toss to combine.
For the dressing:
- Combine all of the ingredients except for the oil and poppyseeds in a blender or food processor. Pulse until the ingredients are well combined. Slowly add in the oil in a steady stream. Blend until emulsified and smooth.
- Stir in the poppyseeds. This dressing is supposed to be pretty thick -- when you toss it with the salad it does thin out a little with the juices from the salad ingredients.
- Toss the dressing and candied pecans with the salad. Only dress and add pecans to what you will eat because leftovers don't do so well! You can store the salad, pecans, and dressing separately for delicious leftovers!
Recipe Notes
*I use canned pears because of the texture (soft!) and sweetness to them. Feel free to substitute fresh pears if desired.
Read more our recipe : The BEST Side Salad
For more detail : https://bit.ly/2JrOZ6b
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