Cucumber And Pear Salad Recipes

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PEAR CUCUMBER SALAD WITH BALSAMIC AND SHAVED ROMANO CHEESE



Pear Cucumber Salad with Balsamic and Shaved Romano Cheese image

Provided by Robin Miller : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 cups diced pears
2 cups diced English cucumber
2 tablespoons balsamic vinegar (preferably aged)
2 tablespoons chopped fresh parsley
2 teaspoons olive oil
Salt and pepper
4 ounces Romano
Romaine lettuce

Steps:

  • Combine pears, cucumber, vinegar, parsley, and oil. Season to taste with salt and black pepper. Using a vegetable peeler, shave Romano over top before serving.
  • Spoon over crisp romaine lettuce.

CUCUMBER PEAR SALAD



Cucumber Pear Salad image

Categories     Cucumbers

Yield 4

Number Of Ingredients 13

1.75 lb Pure Flavor® Uno Bites™ Nano Cucumbers, sliced
2 heads kale
1 pear, sliced
1/4 cup Pecans
1/4 cup goat cheese, crumbled
1/4 cup grapes, sliced
Dressing
1/4 cup olive oil
1 clove garlic
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 tsp fresh thyme
Kosher salt and pepper

Steps:

  • Step 1 Remove the stems from the kale and tear it up with your hands into bite-sized pieces. Place in a large bowl. Step 2 To make the dressing, whisk together the olive oil, apple cider vinaigrette, maple syrup, garlic, thyme, salt and pepper. Step 3 Pour the dressing over the kale and toss well to combine. Step 4 Arrange the cucumbers, pecans, goat cheese, grapes and pears on top of the tossed kale, and enjoy!

APPLE PEAR CUCUMBER SALAD



Apple Pear Cucumber Salad image

This crunchy, sweet and tangy salad mixes familiar fruits and veggies with a whole grain mustard dressing and apple cider vinegar. From Whole Foods.

Provided by Chef Kate

Categories     Apple

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons whole grain mustard
2 tablespoons fresh dill, chopped (or 2 tsp dried)
2 tablespoons apple cider vinegar
1/2 teaspoon brown sugar
4 tablespoons extra virgin olive oil
2 tart apples, crunchy (Gala, Pink Lady, Braeburn)
1 pear (Anjou, Bartlett, etc.)
1 seedless cucumber (or seeded)
1 small sweet onion

Steps:

  • For the Dressing:.
  • Mix together the mustard, dill, vinegar, sugar and olive oil. Set aside.
  • For the Salad:.
  • Core and slice apples and pears into thin slices, leaving skin on for color and flavor.
  • Slice cucumber into rounds (if using cucumber with seeds, cut in half lengthwise, scrape out seeds, and cut into half moon slices).
  • If cucumber is waxed, peel it; otherwise leave skin on.
  • Slice onion any way you like.
  • Add all to bowl with dressing and toss to coat.

Nutrition Facts : Calories 227.2, Fat 14.1, SaturatedFat 1.9, Sodium 89.8, Carbohydrate 26.9, Fiber 4.9, Sugar 17.7, Protein 1.5

PEAR AND CUCUMBER SALAD



Pear and Cucumber Salad image

Make and share this Pear and Cucumber Salad recipe from Food.com.

Provided by mry_jack

Categories     Pears

Time 15m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 6

2 ripe pears (any variety)
2 medium cucumbers
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
salt & freshly ground black pepper
lettuce leaf (optional)

Steps:

  • Core the pears and cut into small bite size pieces.
  • Split the cucumbers in half length-wise and scoop out the seeds with a teaspoons
  • Slice cucumbers into thin slices.
  • Combine all ingredients in a bowl and toss.
  • Serve on bed of lettuce leaves.

Nutrition Facts : Calories 80.7, Fat 1.4, SaturatedFat 0.2, Sodium 3.8, Carbohydrate 18.3, Fiber 3.3, Sugar 10.7, Protein 1.3

PEAR AND CUCUMBER SALAD



Pear and Cucumber Salad image

16

Categories     Vegetables     Fruits     Salad     Pear     Cucumber

Time 5m

Yield 2

Number Of Ingredients 14

pears
lemon juice
sugar
salt
cucumbers
lettuce
mayonnaise
pears
lemon juice
sugar
salt
cucumbers
lettuce
mayonnaise

Steps:

  • Combine pears, lemon juice, sugar, and salt. Slice cucumber paper thin, and toss lightly with pears. Arrange on crisp lettuce; serve with mayonnaise.

Nutrition Facts :

CUCUMBER AND PEA SALAD



Cucumber and Pea Salad image

Cucumbers meet peas in this creamy side dish garnished with finely chopped walnuts and basil leaves.

Provided by Allrecipes Magazine

Categories     Salad     Vegetable Salad Recipes     Green Pea Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 9

1 pound fresh baby peas
1 cup Greek yogurt
¼ cup olive oil
3 tablespoons fresh lemon juice
1 cup chopped fresh parsley
½ cup shredded baby basil leaves, divided
salt and ground black pepper to taste
5 baby Persian cucumbers, sliced
2 tablespoons finely chopped walnuts, or to taste

Steps:

  • Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peas and cook uncovered until bright green, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
  • Whisk Greek yogurt, olive oil, and lemon juice together in a bowl. Add parsley, 1/4 cup basil, salt, and pepper. Stir in baby peas and cucumbers. Garnish with remaining basil and walnuts.

Nutrition Facts : Calories 180.4 calories, Carbohydrate 16.5 g, Cholesterol 5.6 mg, Fat 11 g, Fiber 4.2 g, Protein 6.3 g, SaturatedFat 2.4 g, Sodium 46.5 mg, Sugar 4.1 g

CUCUMBER AND PEACH SALAD WITH HERBS



Cucumber and Peach Salad with Herbs image

Mariani uses various heirloom cucumbers for this savory-sweet salad; if you can find them, flaunt them. If not, just use a mix of mini and English hothouse cucumbers, which are available year-round.

Provided by Kelly Mariani

Categories     Bon Appétit     Side     Salad     Cucumber     Summer     Peach     Basil     Mint     Quick & Easy     Quick and Healthy     Feta     Soy Free     Peanut Free     Tree Nut Free     Vegetarian     Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 15

Vinaigrette:
1 shallot, finely chopped
Kosher salt
1 lemon
2 Tbsp. Katz's Sauvignon Blanc vinegar or other white wine vinegar
Salad and assembly:
2 lb. mixed heirloom cucumbers, sliced into1/4-inch thick wedges and rounds
1 English hothouse cucumber, halved lengthwise, sliced crosswise
Kosher salt
2 lb. yellow peaches, sliced into 3/4-inch thick wedges
4 oz. mild feta, crumbled
Freshly ground black pepper
Handful of basil leaves, torn if large
Handful of mint leaves, torn if large
1 lemon, halved

Steps:

  • Vinaigrette:
  • Place shallot in a small bowl and season with a big pinch of salt. Finely grate zest from lemon into bowl; cut lemon in half and squeeze in juice. Add vinegar and toss to combine. Let sit 10 minutes.
  • Salad and assembly:
  • Place cucumbers in a medium bowl and season with salt. Spoon half of vinaigrette over and toss gently to coat.
  • Place peaches in a serving bowl or on a platter and season with salt. Spoon remaining vinaigrette over and toss gently with your hands to coat.
  • Add cucumbers to peaches; toss gently again just to combine. Add feta; season with salt and pepper. Top salad with basil and mint and squeeze lemon over.

CHOPPED CUCUMBER, PEAR, AND FENNEL SALAD



Chopped Cucumber, Pear, and Fennel Salad image

Provided by Kay Chun

Categories     Salad     Side     No-Cook     Vegetarian     Quick & Easy     Low Cal     High Fiber     Low Sodium     Pear     Fennel     Cucumber     Healthy     Low Cholesterol     Vegan     Pomegranate     Bon Appétit     Fat Free     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

2 pounds cucumbers
1 large fennel bulb cut into 1/2" squares
Fresh lemon juice
2 pears, peeled, quartered, cored, cut into 1/2" pieces (about 2 cups)
3/4 cup pomegranate seeds
3/4 cup Granny Smith Apple Cider Vinaigrette
Kosher salt
Freshly ground black pepper

Steps:

  • Cut 2 pounds cucumbers (we like English hothouse so we can skip peeling) into 3/4" cubes. Place in a resealable plastic bag. Place fronds from 1 large fennel bulb cut into 1/2" squares in a resealable plastic bag. Place fennel in a large bowl of water with a squeeze of fresh lemon juice to prevent browning; cover. Chill cucumber, fennel, and fronds overnight. Combine cucumber, drained fennel, 2 pears, peeled, quartered, cored, cut into 1/2" pieces (about 2 cups), and 1/2 cup pomegranate seeds in a large bowl. Add 3/4 cup Granny Smith Apple Cider Vinaigrette; toss to coat. Add more vinaigrette, if desired. Season to taste with kosher salt and freshly ground black pepper. Garnish with 1/4 cup pomegranate seeds and reserved fronds.

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