Pear & Walnut Salad With Balsamic Vinaigrette
photo by PaulaG
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 red peppers or 1 yellow pepper, sliced
- 1 pear, sliced
- 1 cup cherry tomatoes, halved
- 1⁄2 cup walnuts
- 4 ounces feta cheese, crumbled
- 6 cups spring greens
- 1⁄2 cup balsamic vinaigrette
- pepper, freshly ground
directions
- Assemble salad.
- Enjoy!
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Reviews
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What a nice lunch this made with fresh homemade bread. Yummy. The salad was perfect, it tasted as good as it looked. I used a vine ripen tomato, chopped pecans and white balsamic vinaigrette, it was what I had in the house. They worked great in this recipe. The organic baby Spring Mixed Greens were a nice base for the pears and feta. Thanks for sharing this tasty treat Katzen. Made for Favorites of 2010.
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Mmmm...fresh, sweet/tangy, crunchy goodness! This, my friends, is what salad is all about. To top it all off, my 2 year old DS ate every bite and went back for 3rds! I used a sundried tomato vinaigrette, and used fresh snow peas instead of red pepper as they were more DS-friendly. I didn't remember until the last second that my feta was sundried tomato and basil flavored, but it still worked out great. Finally, I second the suggestion of using January Bride's Recipe #323254--they were really the icing for this recipe. Thanks for posting! Made for Veg*n Swap #20.
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My husband and I really liked this salad. The walnuts added such a nice crunch, but the pear slices added a natural sweetness that, offset against the feta cheese and balsamic vinaigrette, really made for a wonderful taste sensation. I followed the advice offered in the recipe intro, and used Recipe #154351. This is definitely a salad we will have regularly. Tasty, healthy, and very appealing. Thanks for sharing, Katzen.
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Tweaks
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Mmmm...fresh, sweet/tangy, crunchy goodness! This, my friends, is what salad is all about. To top it all off, my 2 year old DS ate every bite and went back for 3rds! I used a sundried tomato vinaigrette, and used fresh snow peas instead of red pepper as they were more DS-friendly. I didn't remember until the last second that my feta was sundried tomato and basil flavored, but it still worked out great. Finally, I second the suggestion of using January Bride's Recipe #323254--they were really the icing for this recipe. Thanks for posting! Made for Veg*n Swap #20.
RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.