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.
I changed a few things but it was a great inspiration. I used a gala apple instead of a pear, herb encrusted goat cheese instead of blue cheese, added pomegranate seeds and a simple balsamic vinaigrette dressing. The pecans are good enough to eat by themselves! My family has asked for this salad for every event since first made it!
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