Wednesday Dinner Winner: Fall Harvest Salad


Looking for a light dinner with a taste of fall? Prepare Taste of Home’s Fall Harvest Salad, a fall favorite among Taste of Home readers! Garnish the salad with apples or pears for a tangy treat!

Tender lettuce and ripe pears are fantastic with the tangy vinaigrette. You'll want to sneak a couple of the sugared pecans when you assemble the salad! —Taste of Home Cooking School

Tender lettuce and ripe pears are fantastic with the tangy vinaigrette. You’ll want to sneak a couple of the sugared pecans when you assemble the salad! —Taste of Home Cooking School

  • Prep/Total Time: 20 min.                                                               Yield: 4 Servings

Ingredients

VINAIGRETTE:

  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 2 tablespoons minced chives
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup half-and-half cream

SALAD:

  • 1 tablespoon butter
  • 1 cup pecan halves
  • 1 tablespoon sugar
  • 2 medium pears, thinly sliced
  • 2 cups torn leaf lettuce

Directions

  • In a bowl, combine the vinegar, oil, chives, sugar, salt and cayenne; whisk in cream until well combined. Set aside.
  • In a small skillet, melt butter over medium heat; stir in pecans and sugar. Cook and stir until pecans are toasted and coated with sugar. Remove pecans to paper towels to drain and cool.
  • In a large bowl, combine the pear slices, lettuce, pecans and 1/3 cup vinaigrette and toss to coat. Yield: 4 servings.Cinnamon Crouton Variation: In a nonstick skillet, melt 3 tablespoons butter over medium heat. Add 3 cups cubed cinnamon swirl bread; stir to coat. Cook and stir 5-7 minutes or until bread is toasted. Transfer croutons to a bowl; set aside. Prepare recipe as directed above and toss pears, lettuce, pecans and vinaigrette with croutons.

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