WALNUT PEAR SALAD
"This nutty salad is absolutely beautiful with mixed greens," suggests Marian Platt of Sequim, Washington. "Pears and apricot nectar add fruity sweetness."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Combine the pears and dressing in a large serving bowl. Cover and refrigerate until chilled. , Just before serving, add greens to pear mixture; toss to coat. Sprinkle with walnuts.
Nutrition Facts : Calories 211 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 5g fiber), Protein 6g protein.
PEAR & WALNUT SALAD WITH BALSAMIC VINAIGRETTE
I came up with this salad recipe for Father's Day, and it was a huge hit. I strongly recommend recipe #154351 and recipe #323254 in this!! (I used both walnuts and pecans when making the candied nuts.) It's really pretty if you can get yellow pear tomatoes and use a red pepper, or vise versa.
Provided by Katzen
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Assemble salad.
- Enjoy!
Nutrition Facts : Calories 224.4, Fat 16.2, SaturatedFat 5.4, Cholesterol 26.8, Sodium 339.9, Carbohydrate 15.4, Fiber 3.8, Sugar 9.5, Protein 7.3
ARUGULA, TOASTED WALNUT AND ROASTED PEAR SALAD WITH RED WINE/SHALLOT VINAIGRETTE
Steps:
- Preheat oven to 375 degrees.
- Place pear halves, cut side up, on a baking sheet and brush them with honey. Place pan in oven. Bake for 15 to 20 minutes or until golden. Slice the pears lengthwise into half-inch slices. In a small bowl, whisk together the vinegar and shallots. Whisk in olive oil until emulsified. Add salt and pepper to taste. Toss the arugula with the vinaigrette. Plate salad individually with pear slices and toasted walnuts sprinkled on top.
PEAR & WALNUT RICE SALAD
This comes together very quickly as I make the rice the night before when making dinner and then just set out to bring back to room temp. Best served at room temp.
Provided by Debbwl
Categories Brown Rice
Time 5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in medium bowl; toss to coat. Garnish with dried craisins or dried cherries and serve immediately.
PEAR, PANCETTA, AND WALNUT SALAD
Toasted crushed coriander seeds add great flavor and fragrance to the dressing. Green Anjou or Comice pears would also work well here, but the red Anjou's rich maroon skin looks beautiful next to the lettuce.
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Toast coriander seeds in small skillet over medium heat until aromatic, about 2 minutes. Transfer to mortar and grind coarsely with pestle. Transfer to small bowl. Mix in lemon juice and shallot. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
- Heat heavy medium skillet over medium-high heat. Add pancetta and sauté until crisp, about 4 minutes. Transfer to paper-towel-lined plate. Place lettuce in large bowl. (Dressing, pancetta, and lettuce can be prepared 2 hours ahead. Let dressing and pancetta stand at room temperature. Cover lettuce with damp kitchen towel and refrigerate.)
- Toss lettuce with dressing. Top with pear slices, then walnuts and pancetta.
ROQUEFORT PEAR SALAD
This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.
Provided by Michelle Krzmarzick
Categories Salad Green Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
- For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
- In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Nutrition Facts : Calories 426.2 calories, Carbohydrate 33.1 g, Cholesterol 21.3 mg, Fat 31.6 g, Fiber 7.4 g, Protein 8 g, SaturatedFat 7.6 g, Sodium 654 mg, Sugar 20.8 g
PEAR SALAD
Very good dessert! Water can be substituted for the pear juice if desired.
Provided by Robin Rogers
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 1h25m
Yield 12
Number Of Ingredients 5
Steps:
- Mash pears with a fork in a bowl until desired consistency is reached.
- Measure 1 1/2 cups juice from pears and pour into a saucepan; cook over medium-low heat until warmed, 5 to 10 minutes. Remove saucepan from heat and stir gelatin mix into pear juice until dissolved. Stir cream cheese and milk into gelatin mixture until smooth. Fold whipped topping into mixture; add pears and mix well. Spoon mixture into a 9x9-inch baking dish. Refrigerate until set, at least 1 hour.
Nutrition Facts : Calories 204 calories, Carbohydrate 21.8 g, Cholesterol 20.7 mg, Fat 11.3 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 8.8 g, Sodium 97.2 mg, Sugar 16 g
PEAR, DATE & WALNUT SALAD WITH CREAMY STILTON DRESSING
Gary Rhodes' perfect starter for a Boxing day lunch, made with lots of leftovers from the day before
Provided by Gary Rhodes
Categories Lunch, Starter
Time 30m
Number Of Ingredients 10
Steps:
- Cut the pear quarters into thin slices and toss in a bowl with the lime juice to help protect their natural colour. Blend the crème fraîche with half the stilton, ginger syrup to taste, and enough water (3-4 tbsp) to give a smooth, thick coating consistency. (Don't add too much water or it may separate.)
- Scatter the pear slices over six serving plates and follow with the walnuts, dates and remaining cheese. Can be prepared to this stage up to an hour ahead.
- Drizzle each salad with a little of the dressing and some walnut oil. Season with a grinding of pepper - you shouldn't need salt, as the cheese is salty. Mix the salad leaves and watercress very lightly with just a bit more dressing - some leaves should be touched by the dressing, some untouched. Gently pile the leaves on top of each salad.
Nutrition Facts : Calories 574 calories, Fat 41 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.05 milligram of sodium
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