Fresh Pear-and-Green Bean Salad with Sorghum Vinaigrette

Photo: Iain Bagwell; Styling: Heather Chadduck

Yield: Makes 8 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 15 Minutes
Total: 1 Hour, 15 Minutes


  • 8 ounces haricots verts (tiny green beans), trimmed
  • 1 (5-oz.) package gourmet mixed salad greens
  • 2 red Bartlett pears, cut into thin strips
  • 1/2 small red onion, sliced
  • 4 ounces Gorgonzola cheese, crumbled
  • 1 cup Sweet and Spicy Pecans
  • Sorghum Vinaigrette


  1. 1. Cook beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain. Toss together salad greens, next 4 ingredients, and beans. Serve with Sorghum Vinaigrette.
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