Fennel-Pear Salad with Grapes and Pecans
2015-03-09- Course: Side Dish
-
Add to favorites
- Yield : 4 servings
- Prep Time : 20m
- Ready In : 20m
Average Member Rating
(0 / 5)
0 People rated this recipe
Related Recipes:
-
San Fran-Caesar with Sour Dough Croutons
-
Deborah Roberts Perry, Georgia Potato Salad
-
Spring Vegetable Salad with Parmesan Tuiles and White Truffle-Oil Vinaigrette
-
Tossed Salad with Mango, Roasted Coconut and Lime Vinaigrette
-
Antioxidant Fruit Salad
Ingredients
No Ingredients Found !
Method
Step 1
Whisk 2 tablespoons white wine vinegar and 1 tablespoon each dijon mustard and mayonnaise. Gradually whisk in 1/4 cup olive oil; season with salt and pepper. Toss with 1 thinly sliced pear, 1/2 thinly sliced fennel bulb and 1 cup each halved grapes and sliced celery. Top with chopped toasted pecans and some chopped fennel fronds.
MISC Recipes
- Recent
- Popular
- Random
-
Warm Spiced Cranapple Cider
(0 / 5)
-
Veal, Pork and Porcini Bolognese Sauce
(0 / 5)
-
Truffled Fillet of Beef Sandwiches
(0 / 5)
-
Warm Spiced Cranapple Cider
(0 / 5)
-
Barley Candy
(0 / 5)
-
Cold Soba Noodle Salad with Creamy Sesame Dressing
(0 / 5)
-
Luau Brownies
(0 / 5)
-
Garlic Wine Sauce
(0 / 5)
-
Autumn Sangria
(0 / 5)
