Pear Cucumber Salad With Balsamic And Shaved Romano Cheese Recipes

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CUCUMBER CAPRESE SALAD



Cucumber Caprese Salad image

An easy and delicious layered-style cucumber caprese salad that makes for a beautiful presentation!

Provided by Kim

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 7

½ cup aged balsamic vinegar
2 large Roma tomatoes, sliced into 1/4-inch-thick rounds
1 large cucumber, peeled and sliced into 1/4-inch-thick rounds
1 (8 ounce) package sliced fresh mozzarella cheese
1 cup fresh basil leaves
1 tablespoon olive oil
salt and ground black pepper to taste

Steps:

  • Bring balsamic vinegar to a boil in a small saucepan over medium heat. Boil until reduced to 1/4 cup, about 8 minutes. Remove from heat and allow to cool to room temperature.
  • Arrange tomatoes, cucumber, mozzarella slices, and basil leaves in an alternating pattern on a small serving platter until platter is covered. Drizzle olive oil over the salad. Season with salt and pepper. Drizzle 1 to 2 tablespoons of the cooled balsamic vinegar on top. Serve immediately.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 7 g, Cholesterol 23.9 mg, Fat 8.4 g, Fiber 0.6 g, Protein 9.9 g, SaturatedFat 4.1 g, Sodium 264.5 mg, Sugar 4.8 g

BALSAMIC CUCUMBER SALAD



Balsamic Cucumber Salad image

Cucumber salad recipes are my absolute favorite! This fast, fresh salad is a winner at every get together. It's an easygoing, healthy side dish for kabobs, chicken or anything hot off the grill. -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 5

1 large English cucumber, halved and sliced
2 cups grape tomatoes, halved
1 medium red onion, halved and thinly sliced
1/2 cup balsamic vinaigrette
3/4 cup crumbled reduced-fat feta cheese

Steps:

  • In a large bowl, combine cucumber, tomatoes and onion. Add vinaigrette; toss to coat. Refrigerate, covered, until serving. Just before serving, stir in cheese. Serve with a slotted spoon.

Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 356mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

PAN-FRIED BALSAMIC PEAR SALAD WITH PANCETTA, GORGONZOLA AND A WARM HONEY DRESSING



Pan-Fried Balsamic Pear Salad with Pancetta, Gorgonzola and a Warm Honey Dressing image

Provided by Lorraine Pascale

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

Two 5-ounce bags baby arugula
16 slices pancetta, about 6 ounces
3 tablespoons unsalted butter
1 tablespoon vegetable oil
4 pears, peeled, cored and quartered
Kosher salt
Freshly ground black pepper
3 tablespoons honey
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons pine nuts, toasted
6 ounces gorgonzola cheese, crumbled

Steps:

  • Distribute the arugula evenly among four serving plates.
  • Put the pancetta into a medium skillet over medium-high heat and cook until really crispy, 3 to 4 minutes. Remove and drain on paper towels.
  • Put 2 tablespoons butter and the oil into the skillet and reduce the heat to low. When the butter has melted, place the pears in the pan and season with salt and pepper and 2 tablespoons honey. Turn up the heat to medium and cook until the pears are lightly caramelized, about 5 minutes. Add 1 tablespoon vinegar and cook for another minute. Remove the pears from the pan, reserving any juices that may be left.
  • Arrange the pears and pancetta on top of the arugula so each serving has 4 pear quarters and 4 slices pancetta.
  • Put the pan back on medium heat and add the remaining 1 tablespoon butter, remaining 1 tablespoon honey, remaining 2 tablespoons vinegar, mustard, pine nuts, salt and pepper. Cook briefly until the dressing is heated through. Pour the dressing over the salads, then scatter over the gorgonzola crumbles. Serve immediately.

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

ROCKET & SLICED PEAR SALAD WITH CARAMELIZED BALSAMIC VINEGAR



Rocket & Sliced Pear Salad With Caramelized Balsamic Vinegar image

Found this online a long time ago but have changed the recipe to add the caramelized balsamic vinegar. The balsamic will thicken on reducing.

Provided by Ninna

Categories     Greens

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 bunch rocket (Aguilar)
2 pears, finely sliced
2 tablespoons lemon juice
1/2 cup goat cheese, crumbled (or shaved Parmesan or crumbled feta if you prefer)
balsamic vinegar
black pepper

Steps:

  • Sprinkle pear slices with a little lemon juice and arrange over rocket on a medium sized platter.
  • Sprinkle with cheese and drizzle with the caramelized balsamic vinegar.
  • Serve immediately with ground black pepper.
  • To caramelize balsamic vinegar, simply reduce a 500 ml bottle of Balsamic Vinegar down to about 150 ml (2/3 cup) over high heat for approx 15 minutes - it will keep for several weeks in the pantry or you can caramelize less to use for this salad only.

Nutrition Facts : Calories 50, Fat 0.1, Sodium 0.9, Carbohydrate 13.5, Fiber 2.6, Sugar 8.3, Protein 0.3

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