Tuscan Pear Salad Recipes

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TUSCAN SALAD



Tuscan Salad image

Provided by Giada De Laurentiis

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
1 head Romaine lettuce, torn
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 cup pitted black olives
1/2 red onion, cut into slivers
1 lemon, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 ounce shaved Parmesan (about 1/2 cup)

Steps:

  • Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.
  • In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.

PEAR TUNA SALAD



Pear Tuna Salad image

I believe this comes from another recipe site. This is really good for a light lunch or even dinner when it's hot.

Provided by Parsley

Categories     Tuna

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

4 large Anjou pears, cored, peeled and chopped
1 cup chopped celery
2 scallions, chopped (white and green)
1 1/3 cups chopped walnuts
1 1/2 tablespoons lemon juice
1/2 teaspoon sugar
18 ounces solid white tuna packed in water, drained and flaked
1/4-1/3 cup light mayonnaise
4 cups mixed baby greens or 4 cups other mixed greens

Steps:

  • Combine first 5 ingredients in a bowl. Stir in tuna and mayonnaise and toss to mix.
  • Serve on a bed of greens.

Nutrition Facts : Calories 581.3, Fat 34.4, SaturatedFat 4.2, Cholesterol 58.8, Sodium 624.2, Carbohydrate 36.4, Fiber 8.8, Sugar 20.4, Protein 37.1

CRANBERRY PEAR SALAD



Cranberry Pear Salad image

This delicious salad works well as a side or on its own. Especially good in fall and winter months when fresh summer salad fare is harder to come by.

Provided by ChrissyCoole

Categories     Salad     Green Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 12

¾ cup olive oil
¼ cup balsamic vinegar
1 tablespoon dark brown sugar
2 ½ teaspoons minced garlic
½ teaspoon salt
½ teaspoon freshly ground black pepper
6 cups mixed baby greens
3 pears, thinly sliced
1 cup dried cranberries
1 cup toasted pecans
¾ cup cubed Havarti cheese
½ cup toasted sliced almonds

Steps:

  • Whisk olive oil, balsamic vinegar, brown sugar, garlic, salt, and black pepper in a bowl. Combine greens, pears, cranberries, pecans, and Havarti cheese in a large bowl. Pour balsamic vinegar dressing over salad and toss. Garnish with almonds to serve.

Nutrition Facts : Calories 604.2 calories, Carbohydrate 39.2 g, Cholesterol 17.7 mg, Fat 49.8 g, Fiber 7 g, Protein 7.6 g, SaturatedFat 8.7 g, Sodium 335.2 mg, Sugar 26.3 g

COLORFUL TUSCAN BEAN SALAD



Colorful Tuscan Bean Salad image

Enjoy this colorful and refreshing Tuscan Bean Salad suggested by Cori Rothe from Livermore, California. It's a "can't-miss" side dish that's jam-packed with juicy veggies, wonderful flavor and easy convenience.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 11

2 cans (15 ounces each) cannellini beans, rinsed and drained
1 jar (6-1/2 ounces) marinated artichoke hearts, undrained
1 cup roasted sweet red peppers, cut into 1-inch strips
3/4 cup sliced ripe olives
1/2 cup chopped red onion
1/4 cup oil-packed sun-dried tomatoes, chopped
2 tablespoons olive oil
2 tablespoons white balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh basil leaves, thinly sliced

Steps:

  • In a large salad bowl, combine the first 10 ingredients. Refrigerate for 20 minutes or until serving. Stir in basil. Serve with a slotted spoon.

Nutrition Facts : Calories 194 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 601mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 3g protein.

PECORINO AND PEAR SALAD



Pecorino and Pear Salad image

Provided by Florence Fabricant

Categories     salads and dressings, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

2 pounds fresh fava beans, shelled
1 fennel bulb
6 1/2 ounces aged Italian pecorino
4 tablespoons pear vinegar or balsamic vinegar
6 tablespoons extra virgin olive oil
3 firm but ripe Bartlett or Anjou pears
Juice of 1/2 lemon
3 tablespoons toasted pine nuts
Coarse sea salt
4 small sprigs tarragon

Steps:

  • Place fava beans in a saucepan, cover with water and simmer 3 minutes. Drain, allow to cool and peel outer skins.
  • Trim fennel bulb, quarter and remove core. Slice paper-thin on a mandoline. Place in a bowl with fava beans.
  • Finely grate 1/2 ounce cheese. Cut the rest in paper-thin slices and set aside. Combine vinegar and oil in a small bowl, stir in grated cheese and pour over fennel and favas. Toss. Set aside. Cut pears in half vertically. Remove cores. Slice paper-thin, vertically. Place in another bowl and toss with lemon juice.
  • To assemble, divide fennel and fava beans among four salad plates. On top, make three alternating layers of pecorino and pear slices, ending with pears. Scatter pine nuts, sprinkle with sea salt and garnish each plate with a sprig of tarragon. Serve.

Nutrition Facts : @context http, Calories 741, UnsaturatedFat 25 grams, Carbohydrate 75 grams, Fat 39 grams, Fiber 24 grams, Protein 35 grams, SaturatedFat 11 grams, Sodium 1253 milligrams, Sugar 42 grams

ROASTED BARTLETT PEAR SALAD



Roasted Bartlett Pear Salad image

This is an irresistable salad. It makes a lovely first course, or side dish. I've actually used chopped cocoa beans in places of the nuts, but since these are hard to acquire, I haven't included them here.

Provided by Malarkey Test

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 bartlett pears, cored,quartered and cut in slices
2 tablespoons butter, melted
2 tablespoons sugar
3 cups arugula
3 tablespoons olive oil
1 tablespoon white wine vinegar
kosher salt
fresh ground pepper
1/4 cup parmesan cheese, cut into shavings
1/4 cup walnuts, chopped (optional)

Steps:

  • Toss the pears in melted butter and sugar.
  • Roast at 500 degrees til slightly browned on both sides.
  • Take out to cool slightly, but you can serve slightly warm on salad.
  • Whisk the oil, vinegar, salt and pepper together to make the dressing.
  • Toss the arugula, pears and dressing til all leaves are coated.
  • Toss again gently with the cheese and nuts or just sprinkle on top of each plate.

Nutrition Facts : Calories 247.1, Fat 17.9, SaturatedFat 6.1, Cholesterol 20.8, Sodium 151.5, Carbohydrate 20.9, Fiber 3, Sugar 15.4, Protein 3.2

PEAR AND PARMESAN SALAD



Pear and Parmesan Salad image

Provided by Florence Fabricant

Categories     easy, quick, weekday, salads and dressings

Time 20m

Yield 6 servings

Number Of Ingredients 9

3 ripe pears, peeled, cored and sliced
1 cup sliced fresh fennel bulb
1/4 pound imported Italian Parmesan cheese, in slivers
1/3 cup chopped walnuts
Freshly ground black pepper
2 tablespoons white wine vinegar
1 tablespoon lemon juice
4 tablespoons walnut oil
1 bunch arugula, rinsed, dried and stems removed

Steps:

  • Combine the pear slices, fennel, Parmesan cheese and walnuts in a bowl. Season generously with pepper.
  • Beat the vinegar, lemon juice and walnut oil together, pour over the pear mixture and toss gently.
  • Arrange the arugula on each of six salad plates. Spoon the pear mixture with the dressing over the arugula and serve.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 13 grams, Carbohydrate 19 grams, Fat 19 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 279 milligrams, Sugar 11 grams

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