Over the past couple of years, my mom has really gotten into the salad topping thing. Not really sure why, but it's pretty nice! We always have sunflower seeds, craisins, glazed peans and croutons in the cupboards now.
I think my family's salad craze started when my older brother went on an LDS mission for 2 years. With only girls in the house besides my dad (the poor thing) our family started to eat salad for every single meal! I swear we went a month without eating meat once. We always joke with my mom that she was trying to turn us into rabbits!
But ya know, salad is really actually good for you, and sometimes I think (mostly after I eat 3 hamburgers) "Maybe we should just go back to eating salad..." Hah. Oh the vicious foodie cycle.
This recipe (although more like a flavor guide than a recipe) is amazing and so easy! The toppings add the perfect crunch from the pecans and croutons, a delicious sweetness from the craisins and pear, and a smooth tang from the Gorgonzola cheese. All together it becomes one wonderful masterpiece. I like to assemble it by plate, more like a salad bar than a one bowl with tongs kind of thing. But whatever works for you!
Pear Salad with Glazed Pecans, Crasins, and Brianna's Vinaigrette
4 oz. Mixed Greens
1/2 cup Craisins
1/2 cup Glazed Pecans
1 cup Croutons
1/3 cup Gorgonzola Cheese, crumbled
Brianna's Blush Wine Vinaigrette
Assemble by plate or in one large serving bowl. On a base of the mixed greens, add craisins, glazed pecans, croutons, and Gorgonzola cheese. Drizzle with desired amount of vinaigrette. Enjoy!