Comida Kraft
Recipe Box

Mixed Greens with Pear & Pecan Salad

Prep Time
15
min.
Total Time
15
min.
Servings

8 servings, about 1-1/4 cups each

Sliced pears, red grapes and crisp greens are tossed with ranch dressing and topped with toasted pecans and blue cheese for an enticing autumn salad.

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What You Need

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Make It

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  • Toss greens with fruit in large bowl.
  • Add dressing; mix lightly.
  • Top with nuts and cheese.

Substitute

Prepare using KRAFT Lite Ranch Dressing and/or PLANTERS Walnut Halves.

Special Extra

For a quick main-dish salad, toss greens with fruit and 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips. Add dressing; continue as directed.

Substitute

Substitute ATHENOS Traditional Crumbled Feta Cheese for the blue cheese and/or KRAFT Parmesan Romano Dressing for the ranch dressing.

Servings

  • 8 servings, about 1-1/4 cups each

Nutritional Information

Serving Size 8 servings, about 1-1/4 cups each
AMOUNT PER SERVING
Calories 270
Total fat 23g
Saturated fat 6g
Cholesterol 20mg
Sodium 470mg
Carbohydrate 14g
Dietary fiber 3g
Sugars 9g
Protein 4g
% Daily Value
Vitamin A 15 %DV
Vitamin C 15 %DV
Calcium 10 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I made this last week and it was pretty good. I made this last week and it was pretty good. Not sure if I liked the idea of the pears since mine were kind of soft. I did not put the dressing directly on the salad (left it on the side so everyone could pick what kind they wanted & also so it wouldn't get soggy). I loved the grapes & nuts and also added croutons.
Date published: 2008-12-01
Rated 5 out of 5 by from I made this to take for our family Thanksgiving. I made this to take for our family Thanksgiving. Everyone loved it. There were no left overs. I brought both feta and blue cheese on the side so one could choose. I will definitely make it again only triple the batch instead of double.
Date published: 2009-12-03
Rated 5 out of 5 by from Excellent salad! Excellent salad! I served this Spring mix green salad on a Romaine lettuce leaf. I used toasted walnuts, gorgonzola cheese, and Kraft Parmesan Romano dressing in addition to the fruits. My company raved over this tasty dish.
Date published: 2008-07-25
Rated 4 out of 5 by from Very tasty but high in Weight Watcher's points. Very tasty but high in Weight Watcher's points. It's 5 points per serving if made as directed. I cut out the cheese and only used 4 oz. of dressing. Still excellent and down to 3 points.
Date published: 2003-05-30
Rated 5 out of 5 by from I MADE THIS FOR A BRING A DISH TO THANKSGIVING WITH MY HUSBANDS FAMILY. I MADE THIS FOR A BRING A DISH TO THANKSGIVING WITH MY HUSBANDS FAMILY. THEY SAID IT WAS THE BEST DISH ON THE TABLE! THEY LOVED IT. IT WAS SO EASY AND SUPERB! FUN TO MAKE!
Date published: 2003-12-03
Rated 5 out of 5 by from This is a GREAT fall salad! This is a GREAT fall salad!!!! I've served it to guests several times and they LOVE IT. If you don't have pecans or walnuts, use toasted pine nuts.
Date published: 2004-04-02
Rated 4 out of 5 by from Yummy! Yummy! This is a perfect recipe to serve in the fall. The Blue Cheese really adds a creamy texture! Serve with fresh bread, it's a meal!
Date published: 2002-10-29
Rated 5 out of 5 by from Yhis was an excellent salad. Yhis was an excellent salad. The blue cheese really made it great. I am going to try blue cheese dressing next time. Kraft of course.
Date published: 2003-11-11
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