Pear Salad With Honey Vinaigrette

Country music group Little Big Town's Kimberly Schlapman shares her recipe for pear and pecan salad with multigrain, homemade croutons and honey-lemon vinaigrette.
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Cook time: 20 minutes | Yield: 4 servings


  • 1 head butter lettuce, torn into bite-sized pieces
  • 1 large pear, thinly sliced
  • 1 cup toasted pecans, roughly chopped

For the Croutons:

  • 2 cups day-old multigrain bread, crust removed, cut into 1 inch squares
  • 3 tablespoons olive oil
  • Salt to taste
  • Pepper to taste

For the Vinaigrette:

  • 2 tablespoons honey
  • Juice of half a lemon
  • ¼ cup olive oil
  • Salt to taste
  • Pepper to taste


Preheat oven to 350° F. In a bowl, toss bread cubes, olive oil, salt and pepper. Place on a half-sheet tray and toast in the oven for 20 minutes.

Assemble salad with lettuce, pear, pecans and croutons.

Pour the Honey Vinaigrette ingredients in a Mason jar and shake. Pour over salad.


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