PEARS, PECANS, AND POPPY SEEDS
Sunday, April 5th, 2009
Fresh Ingredients
Romaine lettuce or baby spinach
crumbled feta cheese
Storage Ingredients
1 can pears (29 oz.)
1 cup chopped pecans (These may be lightly toasted with a little sugar, if you like. I like.)
Briannas Poppy Seed salad dressing
If you like, toss pecan pieces (about 1 cup) with sugar (about 3 tablespoons) in a hot pan just until the sugar begins to stick to the nuts. Remove from heat and allow to cool on a plate. Prepare a bed of torn lettuce, or spinach leaves, on 6 individual salad plates. Drain and slice the pears and then add them on top of the greens. Sprinkle with crumbled feta cheese. Drizzle with salad dressing and top with candied nuts.
Lovely Lynda in Las Vegas shared this lucsiously laid-back salad recipe. It’s been a family favorite for years! Besides tasting great, this refreshing salad is easy to prepare and another creative way to enjoy canned pears from my three-month supply food storage.
