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.
GRILLED PEARS WITH GORGONZOLA, WALNUTS & VINAIGRETTE SALAD
An easier version of a Cuisinart recipe. I believe this recipe is as good as the quality of your vinaigrette.
Provided by gailanng
Categories Pears
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Clean and oil your grill grate. Turn on and heat to medium high heat.
- Cut pears in half and scoop out the cores. Slice a piece off the skin side so it will lay flat without rolling. Brush with a light oil (see Recipe #369334). Place pears cut-side down on the grill. Cover and cook until heated through and nice grill marks appear, about 10 minutes.
- In the meantime, toast walnuts in small pan over medium heat on stovetop until toasted, about 5 minutes. Pour walnuts in small bowl and while still warm add gargonzola and mix so cheese melts. Add honey. Stir lightly to incorporate.
- Toss arugula or other greens very lightly with vinaigrette. Divide onto four plates.
- When pears are nicely grilled on cut side turn over and divide gorgonzola mixture among pears. Grill for a couple minutes more. Remove pears and place ½ pear on each of the four plates. Drizzle with vinaigrette. Serve warm.
Nutrition Facts : Calories 165.3, Fat 7.5, SaturatedFat 2, Cholesterol 6.3, Sodium 124.6, Carbohydrate 24, Fiber 4.4, Sugar 16.2, Protein 3.9
SALAD WITH PROSCIUTTO AND CARAMELIZED PEARS AND WALNUTS
An amazing salad that blends different flavors to impress your guests. The salad dressing is an orange vinaigrette. Try to use Asian pears in this salad, as they are best for flavor. But if you can't find Asian pears in your area, you can substitute Bosc or Anjou.
Provided by Megs
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.
- Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
- Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.
- In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter. Enjoy!
Nutrition Facts : Calories 599.7 calories, Carbohydrate 39.9 g, Cholesterol 21.7 mg, Fat 47.1 g, Fiber 3.7 g, Protein 7.4 g, SaturatedFat 8.5 g, Sodium 383.8 mg, Sugar 32.1 g
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.
FRESH PEAR & ROMAINE SALAD
A relative gave me the tip to make salad dressings with whatever fruit I was using in my salad. It works like a charm here. Pears make the matching easy. -Jennifer Greiling, Fairview, Oregon
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Place the first eight ingredients in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream., For salad, toss sliced pear with lemon juice. In a large bowl, toss romaine with 1/2 cup dressing; season with salt and pepper to taste. Top with pear, pecans, cheese and cherries. Serve immediately with remaining dressing on the side.
Nutrition Facts : Calories 360 calories, Fat 25g fat (6g saturated fat), Cholesterol 17mg cholesterol, Sodium 541mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 5g fiber), Protein 6g protein.
BABY SPINACH, PEAR AND WALNUT SALAD
A refreshing and flavoursome salad which is visually appealing and complements any meat, rice or pasta dish. Adapted from a recipe in the latest issue of the Australian magazine 'New Idea'. When I posted this initially, I just listed "pears" in the ingredients, but have since located the pears specified, and I have made the salad with those pears: CORELLA PEARS. See notes below.
Provided by bluemoon downunder
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the honey and vinegar in a medium bowl and stir until well combined; cut the pears lenghtways into 1cm-thick pieces and toss in the honey mixture.
- Cook the pears on a heated, oiled grill pan or BBQ hotplate on one side for 1 minute or until golden; remove and set aside to cool.
- Toss the walnuts in the remaining honey and balsamic vinegar mixture, and cook on a heated oiled grill pan, turning frequently, for 2 minutes or until golden brown; set aside to cool.
- FETA DRESSING: Place the milk and rosemary in a small saucepan and bring to the boil; remove and cool; discard the rosemary; place the feta in a medium bowl and gradually whisk in the milk, a little at a time until it forms a smooth paste, whik in the oil and season to taste.
- SERVING: Place the pears and walnuts in a large bowl, add the baby spinach leaves and chives, pour over the feta dressing, toss well and serve.
- NOTES: Corella pears are named after the colourful Australian Corella parrot. They are a type of pear which was first developed by the German settlers who settled the Barossa Valley, in South Australia, in the 1840s. Corella pears are soft skinned, golden and red: really beautiful. As my mother said, they look as if they belong in a still life painting. They lose this colour when cooked, but they come out a beautiful golden brown, and they are so, so deliciously sweet. if you are familiar with Fuji apples, in taste and appearance, they are their cousins. I'm planning to make this salad next time with half Corella pears and half Fuji apples.
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