Roasted Pear Fennel And Shrimp Salad Recipes
ROASTED PEAR, FENNEL AND SHRIMP SALAD
Number Of Ingredients 8
Steps:
- Slice the pears, fennel and red onion into similar chunks.
- On a sheet pan, place the pears, fennel, red onion and shrimp. Drizzle with oil, and sprinkle with Cajun seasoning and salt.
- Bake at 350 degrees for 30 minutes. At 30 minutes, the shrimp should just be done. Remove them from the pan and and place the pan back in the oven for an additional 15 minutes.
- Serve the baked ingredients on a bed of lettuce. Enjoy!
ROASTED FENNEL AND PEAR SALAD WITH BASALMIC-PEAR DRESSING
Categories Salad Food Processor Fruit Side Roast Low Cal Wheat/Gluten-Free Pear Fennel Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 °F. Arrange pears, cut side up, in 8x8x2-inch glass baking dish; add fennel. Drizzle olive oil and chicken broth over pears and fennel. Roast 10 minutes. Turn pears and fennel over and roast until pears are just tender, about 5 minutes longer. Using slotted spoon, transfer pears to plate. Continue roasting fennel until tender, about 15 minutes longer. Transfer fennel to plate with pears, reserving any cooking liquid. Thinly slice fennel and 2 pear halves lengthwise. Cool completely.
- Peel remaining 2 pear halves. Transfer peeled pears to processor. Add reserved cooking liquid and vinegar to processor and blend until very smooth. Season dressing with salt and pepper.
- Divide greens among 4 plates. Top with fennel and pear slices. Drizzle some dressing over each salad. Serve, passing remaining dressing separately.
SHRIMP AND PEAR SALAD
I combined two weightwatchers recipes to make this salad, using up some ingredients that I needed to use. It worked out very well for us.
Provided by ellie_
Categories Pears
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a medium glass bowl combine the marinade ingredients (oil - pepper) and add shrimp, toss. Let shrimp marinate for 15-30 minutes.
- Remove from marinade and sauté shrimp until pink and done. Set aside.
- Make salad by combining dressing ingredients (yogurt - pepper) in a small bowl.
- Make salad by combining the greens and pears in a large salad bowl - toss.
- Add shrimp to salad. Toss.
- Pour on the dressing and toss and then sprinkle with the walnuts.
Nutrition Facts : Calories 360.4, Fat 16.8, SaturatedFat 4.6, Cholesterol 156.5, Sodium 1196.1, Carbohydrate 32.6, Fiber 6.2, Sugar 19.7, Protein 22.8
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- Cut the bulbs from the fennel tops. Reserve 2 packed cups of fronds and chopped tender portions of the tops, and set aside.
- Core and very thinly slice two of the fennel bulbs. Keep them in ice water while you prepare the rest of the salad. Core and slice the remaining bulb into pieces about ¼ inch thick. Place on a baking sheet with 1 tablespoon of the olive oil, and season with salt and pepper. Roast, stirring occasionally, until tender and golden, about 20 minutes.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add the reserved fennel tops and fronds, and blanch until bright green and tender, about 3 minutes. Shock in an ice bath, and pat dry. Put in a blender with 1 tablespoon of the oil and 2 tablespoons water. Blend to make a smooth purée, adding a little more water if necessary. Season with salt and pepper.
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