Pear Pecan Salad With Cranberry Vinaigrette Recipes

PEAR AND GREENS SALAD WITH MAPLE VINAIGRETTE

Steps:

• In small bowl, mix all vinaigrette ingredients except oil with wire whisk. Beat in oil until blended.
• Place pecans in 1-cup glass measuring cup. Microwave on High 2 minutes to 2 minutes 30 seconds, stirring every 30 seconds, until browned.
• Divide salad greens among 6 serving plates. Arrange pear wedges on greens; sprinkle with pecans and cranberries. Drizzle vinaigrette over salads.

PEAR & PECAN SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Process champagne, 1/4 cup cranberries, shallot, mustard, honey, salt and pepper in a small food processor until blended. While processing, gradually add oil in a steady stream., In a bowl, combine lettuce and pears. Pour dressing over salad; toss to coat. Sprinkle with pecans and remaining cranberries.,

GOAT CHEESE, PEAR, PECAN, AND CRANBERRY SALAD WITH REDUCED BALSAMIC VINAIGRETTE

Steps:

• In a small saucepan over high heat, bring vinegar to a boil and reduce heat to low. Simmer until the vinegar has reduced to 1/3 cup, about 10 minutes.
• Let vinegar cool slightly then whisk in olive oil, salt, and pepper. Set aside.
• Place salad greens, sliced pears, dried cranberries, pecans, and cooled balsamic dressing in a large mixing bowl and toss gently to coat.
• Sprinkle with goat cheese over the salad. Serve immediately.

CRANBERRY PEAR SALAD

Steps:

• Whisk olive oil, balsamic vinegar, brown sugar, garlic, salt, and black pepper in a bowl. Combine greens, pears, cranberries, pecans, and Havarti cheese in a large bowl. Pour balsamic vinegar dressing over salad and toss. Garnish with almonds to serve.

CRANBERRY-PEAR TOSSED SALAD

Steps:

• For dressing, in a large bowl, whisk together the first six ingredients; set aside. In a heavy small skillet, melt sugar over medium heat, stirring constantly. Add walnuts; stir to coat. Remove from the heat. , In a large salad bowl, combine the greens, pears and cranberries. Drizzle with dressing. Sprinkle with nuts and blue cheese; toss to coat.

SPINACH SALAD WITH FRESH CRANBERRY VINAIGRETTE

Steps:

• Add the cranberries and orange juice to a small saucepan. Set over high heat and bring to a boil. Once boiling, turn off the heat and cover with the lid. Let stand for 5 minutes, until the cranberries have softened.
• Transfer the mixture to a food processor (or blender). Let cool to room temperature, about 5 minutes.
• Add the vinegar, mustard, salt, pepper and honey to the food processor. Process until smooth, about 25 seconds. With the food processor running, pour in the olive oil and continue to process until well combined.
• Store the dressing in the refrigerator until ready to use.
• In a large bowl, add the desired amount of spinach, sliced pear, pecans and crumbled goat cheese. Toss to combine. Add in the desired amount of dressing and toss again to coat. Serve immediately.

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.

PEAR, TOASTED WALNUT AND MIXED GREEN SALAD WITH CHAMPAGNE-CRANBERRY VINAIGRETTE

Steps:

• Toast walnuts in a small dry skillet over medium heat (it will take about 3 minutes).
• In a small saucepan, combine Champagne, cranberry sauce, shallots, Dijon mustard and oil. Whisk together. Set pan over high heat and bring to a boil. Simmer until reduced to about 1/3 cup (about 5 minutes). Remove from heat and season to taste with salt and black pepper.
• Place greens in a large bowl. Top with pears, toasted walnuts and dried cranberries. Drizzle over cranberry vinaigrette just before serving.

PEAR SALAD

Steps:

• In a small bowl, combine the red wine vinegar, honey, Dijon mustard, salt, and dried rosemary.
• Whisk in the olive oil until the dressing is well emulsified. Taste and adjust the seasonings if needed. Set the vinaigrette aside.
• In a large salad bowl, add the mixed baby greens as the base.
• Arrange the pear slices on top of the greens.
• Sprinkle the chopped pecans, raisins, and crumbled goat cheese evenly over the pears and greens.
• Drizzle the prepared red wine vinaigrette over the salad. Start with a portion of the dressing and add more as desired.
• Gently toss the salad ingredients together and serve.

PEAR, APPLE, AND GORGONZOLA SALAD WITH CANDIED PECANS AND CRANBERRY VINAIGRETTE DRESSING

Steps:

• In a small bowl, combine all the ingredients
• Whisk well until thoroughly combined.
• In a medium sized skillet over medium-low heat, melt the butter and add the rest of the ingredients.
• Cook about 7 minutes, until the syrup caramelizes and the pecans are brown.
• Transfer to a plate lined with wax paper to cool.
• Toss lettuce in a large bowl with the dressing.
• You will probably have some left over.
• Divide the lettuce between 8 plates.
• Mix the 2 tablespoons orange juice with the pear and apple slices and divide evenly between the salads.
• Top each salad with Gorgonzola cheese, Craisins, and bacon.

SALAD WITH PEAR, PECANS AND FETA

Steps:

• to prepare the dressing, combine olice oil, vinegar, orange juice, pecans, honey and salt & pepper to taste in a salad bowl. Mix until well blended. Add greens, pear, cranberries,feta and toss to coat with the dressing.