Pecan-Pear Tossed Salad

• 2 tablespoons fresh raspberries
• 34 cup olive oil or 34 cup vegetable oil
• 3 tablespoons cider vinegar
• 7 teaspoons sugar
• 14-12 teaspoon pepper
• 4 medium ripe pears, thinly sliced
• 2 teaspoons lemon juice
• 8 cups torn salad greens
• 23 cup pecan halves, toasted
• 12 cup fresh raspberry
• 13 cup crumbled feta or 13 cup blue cheese (2 ounces)

1. Press raspberries through a sieve, reserving juice.
2. Discard seeds.
3. In a jar with a tight-fitting lid, combine oil, vinegar, sugar, pepper and reserved raspberry juice; shake well.
4. Toss pear slices with lemon juice; drain.
5. In a salad bowl, combine the salad greens, pears, pecans and raspberries.
6. Sprinkle with cheese.
7. Drizzle with dressing.

fresh raspberries, olive oil, cider vinegar, sugar, pepper, lemon juice, torn salad greens, pecan halves, fresh raspberry, blue cheese

Taken from www.food.com/recipe/pecan-pear-tossed-salad-54060 (may not work)