Honey Mustard Pear Salad Recipes

SPINACH AND PEAR SALAD WITH HONEY-MUSTARD DRESSING

Spinach and Pear Salad with Honey-mustard Dressing image

Great salad idea! Enjoy this cheesy green salad that can be made easily using baby spinach leaves, pears and dressed with delicious honey-mustard salad dressing - ready in just 15 minutes!

Provided by Pillsbury Kitchens

Categories Entree

Time 15m

Yield 8

Number Of Ingredients 6

Ingredients

4 cups fresh baby spinach leaves
2 pears, unpeeled, each cut into 8 lengthwise wedges
2 oz. blue cheese, crumbled (1/2 cup)
1/4 cup chopped red onion
1/2 cup chopped walnuts
1 cup purchased honey-mustard salad dressing

Steps:

Arrange spinach leaves on 8 individual serving plates or on large platter. Top each with pear wedges, cheese, onion and walnuts.
Drizzle each salad with 2 tablespoons salad dressing. Serve immediately.

Nutrition Facts : Calories 210, Carbohydrate 19 g, Cholesterol 5 mg, Fat 2, Fiber 3 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 15 g

HONEY MUSTARD-PEAR SALAD

Honey Mustard-Pear Salad image

How do you dress up a weekday chicken salad to make it taste like special-occasion fare? Add sliced fresh pears, chopped dates and honey-mustard dressing.

Provided by My Food and Family

Categories Home

Time 20m

Yield 6 servings, 2 cups each.

Number Of Ingredients 6

Ingredients

1 pkg. (10 oz.) torn mixed salad greens
1 lb. boneless skinless chicken breasts, cooked, sliced
1 fresh pear, sliced
1/2 cup chopped dates
1/4 cup chopped walnuts, toasted
1/2 cup KRAFT Honey Mustard Dressing

Steps:

Toss greens with all remaining ingredients except dressing.
Add dressing just before serving; mix lightly.

Nutrition Facts : Calories 130, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 55 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 0.9803 g, Sugar 0 g, Protein 17 g

PEAR SALAD WITH HONEY VINAIGRETTE

Pear Salad with Honey Vinaigrette image

Provided by Food Network

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 cups 1-inch cubes day-old multigrain bread
1/4 cup plus 3 tablespoons olive oil
Salt and freshly ground black pepper
1 cup toasted pecans, roughly chopped
1 head butter lettuce, torn into bite-size pieces
1 large pear, thinly sliced
2 tablespoons honey
Juice of half a lemon

Steps:

Preheat the oven to 350 degrees F.
In a bowl, toss the bread cubes, 3 tablespoons of the olive oil and some salt and pepper. Place on a half sheet tray and toast for 20 minutes.
Assemble the salad in a large bowl with the pecans, lettuce, pears and croutons. Pour the remaining 1/4 cup olive oil, the honey, lemon juice and some salt and pepper in a Mason jar and shake.
Pour the dressing over the salad and serve.

HONEY MUSTARD DRESSED GREENS WITH APPLE AND PEAR

Honey Mustard Dressed Greens with Apple and Pear image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons cider vinegar
Juice of 1 lemon
1 shallot, grated or minced
2 tablespoons honey
1 tablespoon Dijon or whole-grain mustard
1/3 cup EVOO
Kosher salt and freshly ground pepper
4 cups chopped lettuce of choice, such as romaine hearts, spicy arugula or mixed greens
1 small apple, quartered and thinly sliced
1 small pear, quartered and thinly sliced

Steps:

Combine the vinegar and lemon juice with the grated shallot in a mixing bowl. Then add the honey and Dijon and whisk in the EVOO in a slow stream. Season the dressing with salt and pepper. Toss the dressing with the greens and sliced fruit to coat.

SPINACH PEAR SALAD W/BACON AND HONEY DIJON DRESSING

Spinach Pear Salad W/Bacon and Honey Dijon Dressing image

A salad recipe that is really a keeper for those who like to mix bold flavors! Served it last night to guests that were still talking about it when we served dessert...enjoy!

Provided by Jan Waters

Categories < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

8 pieces smoked bacon, reserve grease (fried crispy)
4 ounces spinach, Fresh Baby Spinach (stems removed)
2 fresh pears, sliced, or bite-size pieces
1/2 cup fresh blueberries (optional)
1/4 bunch fresh mint leaves, torn
2 ounces goat cheese, soft, crumbled
1/4 cup apple cider vinegar
8 tablespoons Dijon mustard
1/4 cup honey
4 tablespoons bacon grease, reserved
1/4 cup extra virgin olive oil
sea salt
fresh ground pepper

Steps:

Fry smoked bacon to cripsy stage. Remove from skillet, let cool and reserve grease for dressing; Wash and Plate Spinach (remove stems); Wash and slice pears (using red pears will add color) - arrange over the bed of spinach; Add Blueberries if desired; Tear mint leaves and add to the plates; Crumble the crispy bacon and goat cheese over top. Dressing is simple -- Add vinegar, dijon mustard and honey to blender, mix well. With blender set on low speed, add bacon grease, and add EVOO slowly to emulsify dressing. Add salt and pepper to taste' mix well on high for the last couple of minutes. Drizzle on salad, and serve.

Nutrition Facts : Calories 238.2, Fat 17.1, SaturatedFat 5.3, Cholesterol 14.7, Sodium 290.8, Carbohydrate 19.2, Fiber 2.6, Sugar 14.7, Protein 3.8

HONEY-ROASTED PEAR SALAD WITH THYME AND VERJUS DRESSING

Honey-Roasted Pear Salad With Thyme and Verjus Dressing image

An elegant and sophisticated salad that makes good use of verjus (verjuice) in the dressing. I use a local blue cheese, such as Roquefort in this salad; however, please do use a local blue cheese of your choice - any creamy or robust blue cheese will marry well with the pears and tart dressing. Verjuice, or verjus, is the juice of unripe grapes. This staple of French provincial cooking, a key ingredient in Dijon mustard, has the tartness of lemon juice and the acidity of vinegar, but the harshness of neither. Its delicate flavour is ideal for everything from stocks to sweet syrups - as long as you know what you're doing. Verjus was also a common ingredient used in English cooking throughout the Middle Ages. I try to make a batch of verjus every year with the green grapes from my non-dessert grape vine - as I love cooking with it. This recipe came from an old copy of Bon Appetit magazine from 2005. Prep time includes the time it takes the pears to cool.

Provided by French Tart

Categories Salad Dressings

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup verjus or 3 tablespoons white grape juice and 2 tablespoons apple cider vinegar
1/3 cup grapeseed oil
1 large shallot, finely chopped
2 teaspoons fresh thyme leaves
3 bunches fresh thyme sprigs
4 ripe but firm bartlett pears, halved, cored (about 2 1/2 pounds)
1/4 cup honey
1 head butter lettuce, coarsely torn
4 ounces baby rocket or 4 ounces arugula
6 ounces blue cheese, coarsely crumbled
1/2 cup hazelnuts, toasted, coarsely chopped

Steps:

For the dressing:.
Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
For the pears and salad:.
Preheat oven to 200°C/400°F Scatter thyme sprigs on a baking sheet. Place pear halves, cut side down, on work surface. Starting 1/2 inch from stem and leaving pear half intact, cut each lengthwise into scant 1/3- to 1/2-inch-wide slices. Press pear gently to fan slices; place on top of the thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on baking sheet at least 30 minutes and up to 3 hours.
To serve.
Combine lettuce and rocket/arugula in large bowl. Add dressing and toss to coat. Divide salad among plates. Place pear alongside greens. Garnish salads with cheese; sprinkle with the hazelnuts and fresh thyme.

Nutrition Facts : Calories 296.8, Fat 20.6, SaturatedFat 5.2, Cholesterol 15.9, Sodium 303.1, Carbohydrate 24.9, Fiber 3.9, Sugar 17.8, Protein 6.9

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