Green Salad With Roasted Pears And Blue Cheese Recipes

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ROASTED PEARS WITH BLUE CHEESE



Roasted Pears with Blue Cheese image

Provided by Ina Garten

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 11

3 ripe but firm Anjou pears
Freshly squeezed lemon juice (3 lemons)
3 ounces coarsely crumbled sharp blue cheese such as Stilton
1/4 cup dried cranberries
1/4 cup walnut halves, toasted and chopped
1/2 cup apple cider
3 tablespoons port
1/3 cup light brown sugar, lightly packed
1/4 cup good olive oil
6 ounces baby arugula
Kosher salt

Steps:

  • Preheat the oven to 375 degrees F.
  • Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
  • Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
  • In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
  • Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.

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

BABY GREENS, PEAR, WALNUT, AND BLUE CHEESE SALAD



Baby Greens, Pear, Walnut, and Blue Cheese Salad image

An easy Baby Greens Salad recipe

Categories     Salad     Fruit     Leafy Green     Mustard     Nut     Side     No-Cook     Quick & Easy     Blue Cheese     Pear     Walnut     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 9

3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 medium shallot, minced
1 1/2 teaspoons chopped fresh thyme
1/2 cup olive oil
1 5-ounce bag mixed baby greens
2 large ripe pears, halved, cored, thinly sliced lengthwise
1 cup crumbled blue cheese
1 cup walnuts, toasted, coarsely chopped

Steps:

  • Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.
  • Toss greens in large bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve.

GREENS WITH PEARS AND BLUE CHEESE



Greens with Pears and Blue Cheese image

Fresh greens, pear slices, crumbled Gorgonzola cheese, crunchy walnts and a creamy citrus dressing make this healthy salad from Leanne Mocker a refreshing delight! "I first concocted it three years ago," she writes from Fall River, Massachusetts, "and it really was an instant sensation. My family loved it as much as I did."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

3 tablespoons orange juice
2 tablespoons plus 1 teaspoon cider vinegar
4-1/2 teaspoons fat-free mayonnaise
1 tablespoon honey
2-1/4 teaspoons lemon juice
2-1/4 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
12 cups spring mix salad greens
3 medium pears, thinly sliced
1/3 cup crumbled blue cheese
1/3 cup chopped walnuts, toasted

Steps:

  • For dressing, in a small bowl, whisk the first eight ingredients. On each salad plate, arrange 2 cups of greens, half of a pear and about 1 tablespoon each of blue cheese and walnuts. Drizzle each with 2 tablespoons dressing.

Nutrition Facts : Calories 169 calories, Fat 8g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 261mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

GREEN SALAD WITH ROASTED PEARS AND BLUE CHEESE



Green Salad with Roasted Pears and Blue Cheese image

Provided by Melissa d'Arabian : Food Network

Time 28m

Yield 4 servings

Number Of Ingredients 9

2 pears, cored, peeled, and diced
1/4 cup olive oil, divided
Kosher salt and freshly ground black pepper
1 head red or green lettuce, washed and dried
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 tablespoons slivered almonds, toasted
2 green onions, finely chopped
2 tablespoons crumbled blue cheese

Steps:

  • Preheat the oven to 400 degrees F.
  • On a parchment-lined baking sheet, toss the pears with 1 tablespoon olive oil, salt, and pepper. Place in the oven and bake until the pear edges are golden, but the pieces are still firm, 12 to 15 minutes, turning halfway through. Tear the lettuce into bite-size pieces and place in a salad bowl.
  • In a small bowl, whisk together the vinegar and mustard and drizzle in the remaining 3 tablespoons olive oil to make an emulsion. Season with salt and pepper and pour over the salad. Sprinkle with the pears, almonds, green onions, and blue cheese crumbles, and serve.

ROASTED PEAR-HONEY SALAD WITH BABY GREENS



Roasted Pear-Honey Salad With Baby Greens image

This recipe is from Raising the Salad Bar,by Catherine Walthers, a book I recieved from the Cookbook Swap. This makes an elegant salad and the combination of flavour is just right.

Provided by Sageca

Categories     Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 pears, peeled, halved and cored
2 teaspoons honey
6 -8 cups mixed baby greens
4 ounces blue cheese, crumbled
1/3 cup walnuts, toasted and chopped
2 tablespoons balsamic vinegar
1 teaspoon finely minced shallot
5 tablespoons olive oil
salt and pepper

Steps:

  • Preheat oven 375*. Line baking sheet with parchment paper. Brush pears with a little oil and place on baking sheet cut side down and bake 20 minutes.
  • Pears should be brown at the bottom and easily pierced. Turn over and drizzle the core with 1/2 tsp honey. Bake an additional 5 minutes.
  • Pears can be made the same day but do not refrigerate.
  • To make vinaigrette, in small bowl combine vinegar and shallot;whisk in the oil and add salt and pepper.
  • Place salad green in a medium bowl and toss with vinaigrette. Mix well. Divide in serving plates;
  • Top each serving with a pear half and top with blue cheese and nuts.

Nutrition Facts : Calories 372.2, Fat 31.5, SaturatedFat 8.2, Cholesterol 21.3, Sodium 397.1, Carbohydrate 17.8, Fiber 3.2, Sugar 11.4, Protein 7.9

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