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Kardea Brown’s Pecan and Pear Salad

White bowl with leafy greens, pecans and pears
FOOD NETWORK
Prep Time
25 min
Cook Time
1h
Yields
6 servings

The caramelized Vidalia onion vinaigrette is what makes this simple salad super special. After caramelizing the onions, I blend them with the remaining vinaigrette ingredients in a food processor. The result is a thick, creamy, sweet, tangy dressing that pairs perfectly with pears and glazed pecans. Feel free to add a crumbly cheese, too, if you’d like.

Related: Kardea Brown’s Chopped Cheese Sandwiches

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ingredients

Vinaigrette

2
Tbsp unsalted butter
2
large Vidalia onions, chopped
¼
cup canola oil
2
Tbsp honey
1
Tbsp mayonnaise
1
Tbsp apple cider vinegar
1
tsp Dijon mustard
Kosher salt and freshly ground black pepper

Salad

5
oz mixed Italian greens
2
ripe Bartlett pears, cored and sliced
1
cup glazed pecans
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directions

Step 1

For the Vidalia onion vinaigrette: Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until they begin to caramelize for 30 to 45 minutes.

Step 2

Transfer the onions to a food processor. Add the oil, honey, mayonnaise, vinegar, mustard and 1 tablespoon of water. Process until smooth. Season with salt and pepper.

Step 3

For the salad: Place the greens, pears and pecans in a serving bowl or platter. Drizzle with the desired amount of dressing and toss just before serving.

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