Salad With Pear Pecans And Feta Recipes
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.
NECTARINE PECAN SALAD
Marina Sanders of Altamont, Manitoba shares her fast four-ingredient salad complemented with an easy shake-to-make dressing that's inexpensive and, best of all, made out of items you probably already have in your pantry.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the romaine, nectarines, pecans and feta cheese. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat.
Nutrition Facts : Calories 200 calories, Fat 14g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 74mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 4g fiber), Protein 4g protein.
PEAR, FETA, AND LETTUCE SALAD
The fresh taste of pears, balsamic vinaigrette, and feta cheese blend wonderfully in this light salad.
Provided by Steph
Categories Salad Green Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Place the lettuce into a salad bowl, sprinkle on the feta cheese in a layer, and top with a layer of Bosc and Asian pears. Serve with balsamic vinaigrette on the side.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 16 g, Cholesterol 28 mg, Fat 15.9 g, Fiber 3.1 g, Protein 5.4 g, SaturatedFat 5.7 g, Sodium 708.7 mg, Sugar 9.7 g
CANDIED PECAN PEAR SALAD
For special occasions, I like to dress up packaged salad greens with sweet pears, crunchy pecans and a slightly tart pomegranate dressing.-Douglas Wasdyke, Effort, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (1 cup each).
Number Of Ingredients 15
Steps:
- In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar and cinnamon; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., For dressing, in a blender, combine 1/2 cup pomegranate seeds, vinegar, mustard, honey, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream. , Cut pear into thin slices; sprinkle with lemon juice. In a salad bowl, combine the greens, pears, blue cheese and candied pecans. Drizzle with dressing and toss to coat. Sprinkle with remaining pomegranate seeds. Serve immediately.
Nutrition Facts : Calories 252 calories, Fat 24g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 170mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein.
PEAR SALAD WITH FETA, BACON, HAZELNUTS AND SHALLOT VINAIGRETTE
Categories Salad Leafy Green Feta Pear Bacon Winter Hazelnut Endive Bon Appétit
Yield Serves 8
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallots; sauté until tender and golden, about 8 minutes. Transfer to small bowl; cool. Cook bacon in same skillet until crisp. Transfer to paper towels; drain. Crumble bacon into small pieces. Whisk vinegar and remaining 1/2 cup oil in medium bowl to blend. Stir in shallots. Season dressing generously with salt and pepper.
- Combine watercress, endive and pears in large bowl. Pour dressing over salad and toss to coat. Sprinkle with feta cheese, hazelnuts and bacon and serve.
ROASTED BEET, PEAR AND FETA SALAD
I cut this salad recipe out of a weekly local newspaper the other day and haven't had the chance to test it. I would like to try golden beets for the red beets. If you cannot find mache (lamb's lettuce), substitute butter lettuce or fresh mixed greens. Serve with crusty French bread!
Provided by COOKGIRl
Categories Greens
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare dressing and set aside.
- Preheat oven to 400 degrees. Individually wrap the beets in aluminum foil and roast for about 1 hour, or until tender when pricked with fork. Allow cooked beets to cool then cut into 1/4" slices.
- Gently toss the beets in a large salad bowl with the mache, red leaf lettuce, pears and feta. Garnish top with the toasted almonds.
- Serve dressing on side.
- NOTE: I guessed the yield.
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