Fresh tossed salads are so perfect in summer, and can vary depending on what ingredients you feel like. The stars of this salad are dates and pears!! They add a sweetness and texture that make it so unique. Of course, there are lots of other goodies in there such as toasted walnuts and blue cheese crumbles. The homemade vinaigrette adds the perfect touch and will make this salad seem fancy even though it is a cinch to make!
Date and Pear Mixed Green Salad
5 cups mixed greens
1 medium pear, sliced
1/2 small red onion, sliced
1/2 cup crumbled blue cheese
5 dates, pitted and diced
1/2 cup walnuts, toasted
1/2 cup vegetable oil
1/4 cup sugar
1/4 cup red wine vinegar
1/2 teaspoon poppy seeds
1/8 teaspoon Worcestershire sauce
In a large serving bowl, combine the first six ingredients. Add the dressing ingredients to a jar or container with a tight fitting lid. Shake well to combine. Just before serving, shake the dressing again and pour over the salad. Toss to coat.
Gather your ingredients. You will need a bag of mixed greens (I love a good spring mix), a pear, red onion, blue cheese crumbles, walnuts, and some whole dates.
Dates are so sweet and are similar in a salad to dried cranberries. Slice the dates in half, remove the pit, then slice eat half crosswise.
Cut the pear in half, remove the stem and seeds, then slice. You can peel the pear if you desire, but I love the color it adds.
Toast the walnuts if desired by placing in a skillet over medium heat and stirring occasionally until you start to smell them. Add all the ingredients to a large salad bowl.
For the dressing, combine 1/2 cup vegetable oil (or any oil you like), 1/4 cup sugar, 1/4 cup red wine vinegar, 1/2 teaspoon poppy seeds, and 1/8 teaspoon Worcestershire sauce. Whisk or place in a container with a tight lid and shake well. You will need to always shake and remix this dressing before using.
Keep the dressing refrigerated until ready to pour over the salad. It's a delicious dressing that is both sweet and tangy.
I will make a salad like this to enjoy for lunch, or a bigger one to serve with dinner. Only put dressing on the amount of salad you know will get eaten within the hour, that way you can save some for later!
I do like to dress the whole salad for a group though. Dress and toss just before serving.
So much goodness in every bite! Sweet, salty, tangy, delicious!
Recipe Source: Shanna's recipe box