I like this salad a lot -- I've brought it to a few bridal showers and everyone seems to like it. It's a green salad, I just keep the dressing in a separate container until I get to the shower.
2 bags pre-washed mixed field greens
3 pears - peeled, cored and chopped
5 ounces Roquefort or any blue cheese, crumbled
1/2 cup thinly sliced green onions, or chopped red onion
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
salt and pepper
Over medium heat in a non-stick skillet, stir 1/4 cup of sugar together with the pecans. Stir gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
In a large serving bowl, layer lettuce, pears, blue cheese, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
A fruity salad might be good, too -- like the Strawberry Poppyseed one at Panera. Just take romaine lettuce, and top with fresh fruit, whatever you can find Strawberry quarters, mandarin oranges, pineapple, blueberries and raspberries are all in good, and you can use canned mandarin oranges and pineapple. Toss in either some blue cheese or goat cheese and pecans, and serve with bottled poppyseed dressing. (I like Brianna's, but the jarred, refrigerated salad dressings are good, too. Callender's brand, maybe?)