Romaine, Pear, and Pecan Salad

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1 head of Romaine lettuce, rinsed and drained and cut to bite size pieces
1 ripe pear, cored and cut into chunks
1- 2 tablespoons crumbled blue cheese
1/4 cup dried cranberries
Candied pecans
Pear vinaigrette dressing

Candied Pecans:
1 cup pecans halves
1 tablespoon butter
Dash of salt
1 tablespoons maple syrup


Candied Pecans:

  • In a small frying pan over medium-high heat, melt the butter and sprinkle with a dash of salt.  Add the pecans and maple syrup, stirring to coat well.
  • Stirring frequently, cook the pecans for 2 – 3 minutes or until the syrup has started to caramelize and the pecans are well coated.  Watch carefully to ensure the pecans don’t start to burn.
  • Transfer immediately to a piece of wax paper.  Spread to a single layer and allow to cool.


  • Combine first 5 ingredients and toss with the dressing.
Total time: 12 min | Prep: 10 min | Cook: 2 min

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