Pear Salad with Parmesan Cheese Crisps

• 3 gal. torn mixed salad greens
• 24 each pears, sliced
• 3 cups red onions, slivered
• 3 cups pecan halves, toasted, slivered
• 1-1/2 qt. KRAFT Balsamic Vinaigrette Dressing
• 48 Crisps Parmesan Cheese Crisps

1. Cover 48 salad plates (or six plates for trial recipe) with salad greens; top evenly with pears and onions.
2. Sprinkle with pecans.
3. Drizzle each salad with 2 Tbsp.
4. of the dressing just before serving; serve with 1 Parmesan Cheese Crisp.

salad greens, red onions, pecan halves, dressing, parmesan cheese

Taken from www.kraftrecipes.com/recipes/pear-salad-parmesan-cheese-crisps-109177.aspx (may not work)