Red Pear Salad Recipes

ARUGULA AND PEAR SALAD

Steps:

• Toast nuts in small pan over medium heat until fragrant. Cool.
• Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.

FRESH APPLE & PEAR SALAD

Steps:

• In a large bowl, combine apples, pears, cucumber and onion. In a small bowl, whisk remaining ingredients until blended. Pour over apple mixture and toss to coat. Refrigerate until serving.

PEAR HARVEST SALAD

Steps:

• In a large bowl, whisk the first six ingredients. Add the greens, turkey, pears, avocado, pomegranate seeds and red onion; toss to coat. Sprinkle with cheese and almonds. Serve immediately.

PEAR SALAD

Steps:

• Put one lettuce leaf on each of six salad plates.
• If using fresh pears, peel, core and cut in half.
• Top each lettuce leaf with two pear halves.
• Put 1 T of yogurt on each pear half.
• Sprinkle 1 t pecans on top of each pear.
• Serve immediately.

RED LETTUCE, ASIAN PEAR, AND MINT SALAD

Steps:

• Toss lettuce, Asian pear, mint, salt, pepper, and 6 tablespoons vinaigrette in a large bowl. Serve with toasts.

RED PEAR SALAD

Steps:

• Place the sliced pears in a non-reactive bowl along with the soda or lime juice. Toss to coat well to keep the pears from oxidizing (turning brown).
• Place the washed baby spinach leaves in a salad bowl. Add the green onions, feta and nuts. *NOTE: Do not add the nuts to the salad until just before serving.
• Drain the pears and discard the liquid.
• Add the drained pears to the salad bowl and toss to blend.
• Serve salad with raspberry vinaigrette on side.

TOASTED ORZO SALAD, YELLOW AND RED PEAR TOMATOES WITH CHARDONNAY VINEGAR

Steps:

• Heat 2 tablespoons of the olive oil in a medium saucepan over medium high heat until almost smoking. Add the onion and shallots and cook until soft. Add half of the orzo and toast in the olive oil until golden brown. Add the remaining orzo and stock and bring to a boil, continue cooking until the liquid is absorbed. Remove from heat and add the tomatoes and parsley, remaining 2 tablespoons of olive oil and the vinegar. Season with salt and pepper.

STILTON AND PEAR SALAD

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.

SALAD OF PEARS AND PARMESAN CHEESE

Steps:

• Peel and core the pears and slice them thin, lengthwise. Place the slices in a bowl and toss with two tablespoons of the vinegar.
• Mix the remaining vinegar with the oils and set aside.
• Place the arugula in a bowl, toss with three tablespoons of the dressing and divide the arugula among six salad plates. Spread the pear slices over the arugula and scatter the cheese, then the walnuts, over the top. Drizzle with the remaining dressing, season with pepper and serve.