BACON PEAR SALAD WITH PARMESAN DRESSING
This simple salad is an elegant side dish for any menu. With a blend of fresh pears and warm, comforting flavors, it's perfect for special meals. -Rachel Lewis, Danville, Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine lettuce and kale. Top with pears, pepper jack cheese and bacon. In a small bowl, whisk mayonnaise, mustard, Parmesan cheese, garlic powder and pepper. Gradually whisk in enough milk to reach desired consistency. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 206 calories, Fat 15g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 335mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.
PEAR STILTON & BACON SALAD W/ HONEY GLAZED PECANS
Steps:
- To make the honey-glazed pecans, tear off a 10-inch sheet of aluminum foil. Place the nuts in a small skillet and heat over medium heat, stirring, until hot. Decrease the heat to low and drizzle with the honey. Cook, stirring and adjusting the heat as needed to boil the honey. Cook for 2 to 3 minutes, until the honey has coated the nuts and they begin to caramelize. Spread the nuts on the foil. Sprinkle with the salt and a grinding of black pepper. Set aside to cool. To make the dressing, whisk the honey, vinegar, and salt in a large bowl until well blended. Place the sliced pears in a separate bowl and add 2 tablespoons of the dressing. Reserve the remaining dressing for the greens. Add the salad greens to the large bowl with the remaining dressing and toss to coat. Spread the dressed salad greens on a serving platter or in a large shallow bowl. Top with the crumbled bacon and the Stilton. Arrange the pears around the edges and pour any dressing left in the bowl over the top of the salad. Break the pecans into pieces and use to garnish the salad. Variation: Instead of using bacon, substitute four slices of prosciutto, cut into 1-inch pieces. Have ready a strainer set over a heatproof bowl. Heat ¼ inch of olive oil in a small skillet until hot enough to sizzle a piece of the prosciutto. Add the remaining prosciutto and cook, stirring, over medium heat for about 30 seconds, or until it is crisped and "frizzled." Pour the contents of the skillet into the strainer. Reserve the oil for another use. Sprinkle the prosciutto over the salad.
WARM STILTON SALAD
A perfect salad for one of those late summer-early autumn days - ready in just over half an hour
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Use kitchen scissors or a sharp knife to snip the bacon crossways into fat matchsticks. Heat a small, dry frying pan on a medium heat and add the bacon. Cook for about 10 mins, until the fat has run and the bacon is crisp.
- To make the dressing, reduce the heat in the pan to low and stir in 1 tbsp water, then the vinegar, honey and mustard. Stir well, scraping up any residue on the base of the pan. Stir in the oil, taste and season.
- Meanwhile, heat a ridged griddle pan or grill and cook the pears for about 5 mins on each side, until browned. Place in a bowl and mix with the cubes of cheese (this melts the cheese a little, making it nice and squidgy). Tip the spinach into a serving bowl, and scatter the cheese and pear mixture over. Top with the warm bacon dressing and serve immediately.
Nutrition Facts : Calories 305 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.5 milligram of sodium
SPINACH PEAR SALAD W/BACON AND HONEY DIJON DRESSING
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
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
STILTON AND PEAR SALAD
Categories Salad Cheese Fruit Leafy Green Nut Quick & Easy Blue Cheese Pear Pecan Winter Gourmet
Yield Serves 4
Number Of Ingredients 7
Steps:
- In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a bowl toss the lettuce with half the dressing and divide the salad among 4 plates. Halve and core the pear and cut it lengthwise into 1/4-inch-thick slices. Arrange one fourth of the pear slices decoratively on each plate, divide the Stilton and the pecans among the salads, and drizzle the remaining dressing on top.
CHERRY, PEAR, AND PECAN SALAD
This salad is a great complement to the harvest season, boasting seasonal fruit and nut favorites: cherries, pears, and pecans.
Provided by Mommy Epstein
Categories Green Salads
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine balsamic vinegar and cherry preserves for vinaigrette in a small bowl. Gradually whisk in olive oil until emulsified. Season with salt and pepper.
- Toss mixed greens, pears, cherries, pecans, red onion, and vinaigrette in a large salad bowl.
- Evenly distribute salad among four individual salad bowls and top with Gorgonzola cheese.
Nutrition Facts : Calories 577.4 calories, Carbohydrate 43.4 g, Cholesterol 14.9 mg, Fat 43 g, Fiber 7.3 g, Protein 7 g, SaturatedFat 7.4 g, Sodium 165.6 mg
PEAR AND STILTON (OR ASIAGO) SALAD
A delicious recipe by the Best of Bridge ladies - a group of wonderful cooks from my hometown in Alberta. It is a very popular salad with the nurses at work. Enjoy!
Provided by Nif_H
Categories Low Protein
Time 10m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 8
Steps:
- n small bowl, whisk together lemon juice, oil, honey and mustard.
- Place 3 lettuce leaves on each plate. Arrange sliced pears on top and sprinkle with cheese and pine nuts.
- Drizzle dressing over top.
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