Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Apple-Pear Salad




Source of Recipe


Internet


List of Ingredients




2 tb Vegetable Oil
1 tb Apple Cider
1 tb Apple Cider Vinegar
1 tb Honey
2/3 c Pecan Halves
1 bn Watercress, trimmed
2 Red apples, sliced thinly
2 Firm Pears, sliced thinly
6 oz Crumbled Bleu Cheese


Recipe



Preheat oven to 350F degrees.

Combine oil, cider, cider vinegar, and honey in a small jar with a
tight-fitting lid; shake well to combine.

Toast pecans on baking sheet in preheated oven for 7 minutes or until
crisp and fragrant; set aside.

Arrange watercress on 6 chilled salad plates. Arrange apple and pear
slices on top. Sprinkle with bleu cheese and pecans.

Shake dressing once more and drizzle over each plate.