Fresh Poached Pear Toasted Pecan And Bleu Cheese Salad With Pear Vinaigrette Recipes
BLUE-CHEESE-PEAR-PECAN SALAD
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.
TANGY PEAR AND BLUE CHEESE SALAD
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
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
PEAR & BLUE CHEESE SALAD
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
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
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
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
Spring salad topped with red onion, candied pecans, blue cheese crumbles and a zesty homemade dressing.
Provided by Elyse
Yield 8
Number Of Ingredients 12
Steps:
- Place salad in a large bowl.
- Top with onion, pear, pecans and blue cheese. Toss until combined.
- Place all dressing ingredients in a blender and blend until smooth.
- Pour dressing over salad and toss to coat, or serve on the side.
Nutrition Facts : Servingsize 1 serving, Calories 1852 kcal, Fat 157 g, SaturatedFat 33 g, Cholesterol 97 mg, Sodium 3882 mg, Carbohydrate 102 g, Sugar 74 g, Protein 17 mg
POACHED PEAR SALAD WITH BLUE CHEESE AND CHAMPAGNE VINAIGRETTE
This is a nice salad dish for the holiday season or special dinner. Much of this can be made ahead...a real time-saver! They suggest saving the poaching liquid for a spiced-wine spritzer or served warm as mulled wine. I tried the wine spritzer and it was very refreshing. From Bon Appetit December, 2009.
Provided by Scoutie
Categories Salad Dressings
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- PEARS:.
- Bring first 5 ingredients to boil in large wide saucepan over medium-high heat, stirring until sugar dissolves.
- Add pear halves, cut side down. Return syrup to boil.
- Reduce heat to medium-low; simmer uncovered until pears are tender, 20 to 25 minutes. Cool completely.
- DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Drain pears.
- Leaving top 1 inch intact (at narrow end), cut each pear half lengthwise into thin slices.
- Gently press on pear halves to fan slightly.
- VINAIGRETTE AND SALAD:.
- Whisk shallot, vinegar, and mustard in small bowl to blend.
- Gradually whisk in 1/2 cup oil.
- Season vinaigrette to taste with salt and pepper.
- DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
- Place greens in large bowl. Toss with enough vinaigrette to coat.
- Mound greens on plates.
- Arrange 1 pear half atop greens on each plate.
- Sprinkle with walnuts and cheese.
- Drizzle with more vinaigrette, if desired, and serve.
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