Blue Cheese And Pear Salad Recipes

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PEAR & BLUE CHEESE SALAD



Pear & Blue Cheese Salad image

This crisp fall salad gets its tartness from fresh pears, an extra crunch from pecans and a hint of creaminess from blue cheese. It's simple, but always impresses. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 5

12 cups torn romaine
2/3 cup balsamic vinaigrette
2 medium pears, sliced
2/3 cup crumbled blue cheese
2/3 cup glazed pecans

Steps:

  • Place romaine in a large bowl. Drizzle with vinaigrette; toss to coat. Top with pears, cheese and pecans. Serve immediately.

Nutrition Facts : Calories 133 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 324mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

PEAR AND BLUE CHEESE SALAD



Pear and Blue Cheese Salad image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 4 to 6 servings (10 cups)

Number Of Ingredients 11

2/3 cup nuts (walnuts, pecans, almonds, or cashews)
1 bunch watercress
1 bunch arugula
1 tablespoon cider vinegar
2 teaspoons whole-grain mustard
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 Belgian endive
2 ripe pears, such as Anjou, Bartlett, or Comice
2 ounces mild blue cheese (about 1/2 cup loosely packed crumbles)

Steps:

  • Preheat oven to 350 degrees F. Spread the nuts on a sheet pan in a single layer. Bake, shaking the pan occasionally, until the nuts are toasted and fragrant, about 7 to 10 minutes. Let the nuts cool, and then coarsely chop.
  • Trim the stems of the watercress and arugula. Wash and dry the leaves.
  • Meanwhile, whisk the vinegar and mustard together in a large salad bowl. Season with the 1/4 teaspoon salt and some pepper. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
  • Halve the endive lengthwise, cut out core, then thinly slice crosswise and add all the lettuces to the bowl. Quarter and core the unpeeled pears and thinly slice; add to the salad. Scatter the cheese and nuts over the salad, and season with salt and pepper, to taste. Toss the salad gently to evenly dress all the greens. Divide among 4 plates and serve immediately.

PEAR AND BLUE CHEESE SALAD



Pear and Blue Cheese Salad image

This salad brings together ingredients that really enhance each other, and the dressing packs a perfect punch with maple syrup, brown sugar, and apple cider vinegar. It's a favorite in my family!

Provided by SPERL25

Categories     Salad     Green Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 12

1 (10 ounce) bag mixed field greens
½ cup sliced red onion
1 Bosc pear, cored and sliced
½ cup chopped candied pecans
½ cup crumbled blue cheese
¼ cup maple syrup
⅓ cup apple cider vinegar
½ cup mayonnaise
2 tablespoons packed brown sugar
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup walnut oil

Steps:

  • Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
  • To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.

Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.3 g, Cholesterol 15.4 mg, Fat 30.2 g, Fiber 3.3 g, Protein 8 g, SaturatedFat 5.8 g, Sodium 630.7 mg, Sugar 17.9 g

PEAR AND BLUE CHEESE SALAD



Pear and Blue Cheese Salad image

Toasting the walnuts gives this quick-fix salad an extra-special touch!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 2

Number Of Ingredients 10

2 cups bite-size pieces romaine lettuce
1/2 red pear, thinly sliced
2 tablespoons crumbled blue cheese
2 tablespoons coarsely chopped walnuts, toasted
2 tablespoons walnut, olive or vegetable oil
1 1/2 teaspoons cider vinegar
1/4 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped

Steps:

  • In medium bowl, mix all salad ingredients.
  • In tightly covered container, shake all vinaigrette ingredients until well blended. Add to salad; toss to mix.

Nutrition Facts : Calories 240, Carbohydrate 10 g, Cholesterol 5 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 180 mg

JUICY PEAR AND BLUE CHEESE SALAD



Juicy Pear and Blue Cheese Salad image

Impress your guests with this quicky bistro-style salad made with sweet, juicy pear slices and crumbled blue cheese.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 6 servings, 1 cup each

Number Of Ingredients 6

5 cups torn mixed salad greens
1 large pear, thinly sliced
1/2 cup KRAFT Natural Blue Cheese Crumbles
1/2 cup candied pecans
1/4 cup dried cherries
1/2 cup KRAFT Zesty Italian Dressing

Steps:

  • Toss all ingredients except dressing in large bowl.
  • Add dressing just before serving; mix lightly.

Nutrition Facts : Calories 220, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 500 mg, Carbohydrate 19 g, Fiber 4 g, Sugar 13 g, Protein 4 g

BACON, PEAR, AND BLUE CHEESE SALAD



Bacon, Pear, and Blue Cheese Salad image

Seckel pears and shallots, caramelized in the oven, are placed on watercress and sprinkled with crisp bacon. The dressing is a tart, syrupy reduction of pure apple cider. Blue cheese on croutons is served alongside.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 12

4 cups apple cider, or juice
1 small baguette, cut diagonally into 12 slices (1/2 inch each)
8 tablespoons (1 stick) unsalted butter, melted
9 Seckel pears
Juice of 1 lemon
8 medium shallots, peeled and cut into quarters
2 teaspoons sugar
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
6 thick slabs bacon (6 ounces each), cut crosswise into 1-inch squares
2 watercress, washed and large stems removed
1/2 pound blue cheese

Steps:

  • Place cider in a medium saucepan, and bring to a boil. Cook until reduced to 1/2 cup, about 30 minutes. Cider should have a syrupy consistency. Remove from heat, and keep warm.
  • Preheat the oven to 400 degrees. Make croutons: Place bread slices on a baking sheet, and brush with 4 tablespoons butter. Toast until golden brown, about 10 minutes. Set aside to cool completely.
  • Cut pears in half; remove seeds with a small melon baller, and discard. Place pears in a medium bowl. Squeeze lemon juice over, and toss to combine. Add shallots to bowl. Drizzle with remaining 4 tablespoons melted butter; sprinkle with sugar, salt, and pepper; and toss to coat. Place in roasting pan, pears cut side down. Roast until golden brown and soft when pierced with a knife, 35 to 45 minutes, stirring occasionally and gently with a wooden spoon.
  • While pears are cooking, heat a large skillet over medium-high heat. Add bacon, and saute until golden, about 3 minutes. Transfer to paper towels to drain; set aside. Remove pears and shallots from pan, and keep warm.
  • Arrange watercress on six serving plates, top with warm pear mixture, and sprinkle with bacon. Place two croutons with a piece of blue cheese on each plate. Drizzle reduced cider over salad. Serve immediately.

GRIDDLED PEAR & BLUE CHEESE SALAD



Griddled pear & blue cheese salad image

Contrast sweet grilled fruit with salty robust blue cheese and a honey vinaigrette in this stylish salad

Provided by Good Food team

Categories     Lunch, Main course

Time 25m

Number Of Ingredients 7

4 firm, ripe pears , sliced lengthways into 1cm slices
2 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp honey
250g bag mixed salad leaf
150g pack blue cheese , crumbled
crusty bread , to serve (optional)

Steps:

  • Put the pears in a bowl and drizzle with 1 tsp of the oil. Heat a griddle pan, then cook the pears, in batches, for 1 min on each side. Set aside to cool.
  • Mix the remaining oil, vinegar and honey. Toss the pears, leaves and cheese, divide between 4 plates and drizzle with the dressing. Serve with bread, if you like.

Nutrition Facts : Calories 259 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium

TANGY PEAR AND BLUE CHEESE SALAD



Tangy Pear and Blue Cheese Salad image

Romaine, blue cheese, chopped pears, walnuts, and red onions, combined with a tangy dressing, make this salad unforgettable. It is a sure hit worth trying!

Provided by LARAL

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 10

⅓ cup ketchup
½ cup distilled white vinegar
¾ cup white sugar
2 teaspoons salt
1 cup canola oil
2 heads romaine lettuce, chopped
4 ounces crumbled blue cheese
2 pears - peeled, cored and chopped
½ cup toasted chopped walnuts
½ red onion, chopped

Steps:

  • In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended.
  • In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.

Nutrition Facts : Calories 627 calories, Carbohydrate 43.3 g, Cholesterol 14.2 mg, Fat 49.7 g, Fiber 4.9 g, Protein 7.5 g, SaturatedFat 6.9 g, Sodium 1197.4 mg, Sugar 35.5 g

BLUE CHEESE AND PEAR SALAD



Blue Cheese and Pear Salad image

Sweet pears and rich blue cheese combine together for an elegant salad. Topped with balsamic vinegar dressing this is bound to get rave reviews alongside any meal or on its own! Another great recipe from Taste of home.

Provided by Chef Decadent1

Categories     < 60 Mins

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

3 pears, cored and halved
6 teaspoons lemon juice
1/3 cup water
2 tablespoons olive oil
1 teaspoon olive oil
2 1/4 teaspoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup blue cheese, crumbled
2 tablespoons walnuts
3 tablespoons green onions, chopped
1/8 cup dried cranberries
6 cups lettuce (* i use butter lettuce)

Steps:

  • Place pears, cut side down, in a baking dish. Brush with 2 tsp lemon juice. Add water and remaining lemon juice to pan.
  • Bake uncovered at 350 for 15-20 minutes or until pears are tender. Drain and cool to room temperature.
  • In a small bowl whisk the oil, vinegar salt and pepper. In another bowl combine the , blue cheese, walnuts and onions along with thee dried cranberries.
  • Just before serving, divide lettuce among plates; place sliced pears and remainder of ingredients on top and drizzle with balsamic dressing. Enjoy!

Nutrition Facts : Calories 237.9, Fat 15.3, SaturatedFat 4.5, Cholesterol 12.7, Sodium 398.6, Carbohydrate 23, Fiber 5.1, Sugar 13.2, Protein 5.5

BLUE-CHEESE-PEAR-PECAN SALAD



Blue-Cheese-Pear-Pecan Salad image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 11

1 to 2 Asian pears
3/4 cup crumbled blue cheese
3/4 pecan halves, toasted
2 heads Romaine lettuce, leaves only
1/4 cup balsamic vinegar
3 cloves garlic, crushed
5 fresh basil leaves, minced
1 tablespoon honey
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

Steps:

  • Mix the pears, cheese, pecans and romaine in a medium-sized salad bowl.
  • For the dressing; stir together the vinegar, garlic, basil, honey, salt, and pepper and then add oil slowly in a small bowl with wire whisk. Toss the dressing with the salad just before serving.

QUICK BLUE CHEESE PEAR SALAD



Quick Blue Cheese Pear Salad image

Made with just five ingredients, this special salad from Ginger Smiser of Blanco, Texas is a cinch to put together. Chopped pear balances the rich blue cheese while almonds lend crunch and sweetness. Add a drizzle of dressing, and you're done!

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 5

3 cups hearts of romaine salad mix
1 large pear, chopped
1/3 cup slivered almonds
1/2 cup crumbled blue cheese
1/3 cup Italian salad dressing

Steps:

  • In a large bowl, combine the salad mix, pear, almonds and blue cheese. Drizzle with dressing and toss to coat. Serve immediately.

Nutrition Facts :

BLUE CHEESE AND PEAR SALAD



Blue Cheese and Pear Salad image

Make and share this Blue Cheese and Pear Salad recipe from Food.com.

Provided by Patrick MacLean

Categories     Cheese

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

2 fresh pears, peeled
2 ounces maytag blue cheese, crumbled
1/2 cup walnut halves (toasted)
baby green lettuce (to serve as a bed for the rest of the salad)
1/4 cup oil
2 tablespoons raspberry vinegar
2 tablespoons sugar
1/2 teaspoon salt
fresh ground pepper
1 dash Tabasco sauce

Steps:

  • Cover each salad plate with a modest bed of baby green lettuce.
  • Slice and core a half pear for each plate.
  • Thinly slice pears from bottom to just before the very end and then fan out the slices over the lettuce.
  • Top with toasted walnuts and a generous serving of crumbled blue cheese.
  • Whisk dressing ingredients and spoon over the salad mixture.

Nutrition Facts : Calories 341.7, Fat 27.6, SaturatedFat 5.5, Cholesterol 11.3, Sodium 501.9, Carbohydrate 21.5, Fiber 3.5, Sugar 14.9, Protein 5.8

SPINACH, PEAR, AND BLUE CHEESE SALAD



Spinach, Pear, and Blue Cheese Salad image

Categories     Salad     Cheese     Pear     Spinach

Yield serves 4

Number Of Ingredients 7

2 ripe but firm Bartlett pears, peeled
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 bunch spinach, washed well and dried
4 ounces blue cheese, sliced or crumbled
3 tablespoons sliced almonds

Steps:

  • With a vegetable peeler or sharp paring knife, shave the pears, rotating the fruit as you work to form thin, even pieces.
  • In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Divide spinach, pears, and blue cheese among four serving plates; sprinkle with almonds and drizzle with lemon vinaigrette. Serve immediately.

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