About this recipe: This is a quick and easy salad, which has the perfect combination of flavours and textures. Italian salad greens are tossed with pear, pecans and mozzarella in an Italian salad dressing.
I love this salad! However, I have modified it over time...instead of mozzarella cheese, I use crumbled feta; I bake the pecans in the oven, to give them a little more crunch; and, in place of Italian dressing (any dressing works!), I use Brianna's Poppy Seed Dressing. More pear works, too, and I am thinking about adding mandarin sections (canned) to add some color. This salad is so easy to make and carry the ingredients (even when camping), it is my favorite salad to take to potlucks. - 22 Feb 2009 (Review from Allrecipes US | Canada)
I followed the basics for this recipe but made the following changes: I used pecan pralines. Made my own by drizzling pecans with pure maple syrup and baked at 350 degrees for around 10 minutes on a baking sheet lined with a silicone liner. Added shredded asiago cheese instead of mozarella, shredded carrots and left the skin on the pear. I cheated on the dressing by using Renee's ready made "Ravin Raspberry" vinegraitte. The tang of the asiago worked well with the sweetness of the pecans. Family enjoyed this salad. - 23 Dec 2008 (Review from Allrecipes US | Canada)
Fast, easy & yummy! I used Raspberry Vinaigrette as the dressing and it is just perfect. I also left the skins on the pear so it would have more fiber. - 04 Sep 2007 (Review from Allrecipes US | Canada)