Warm Pear Salad Recipes

PEAR SALAD WITH BALSAMIC AND WALNUTS

Pear Salad with Balsamic and Walnuts image

This pear salad recipe is a stunning fall side dish! Simple, elegant, and delicious, it'd be a great addition to a Thanksgiving or holiday dinner.

Provided by Jeanine Donofrio

Number Of Ingredients 11

Ingredients

4 cups mixed salad greens
2 ripe pears (sliced)
1 fennel bulb (sliced paper thin*)
Lemon wedge
2 tablespoons dried cranberries
1 tablespoon chopped pecans
1 tablespoon chopped walnuts
1 tablespoon chopped hazelnuts (or more pecans or walnuts)
⅓ cup shaved pecorino
Balsamic Vinaigrette (for drizzling)
Sea salt and freshly ground black pepper

Steps:

Assemble the salad with the mixed greens and top with the pears and fennel. Squeeze a little lemon over the pears and fennel and toss.
Top with the cranberries, pecans, walnuts, hazelnuts, and pecorino. Drizzle with balsamic vinaigrette. Season to taste with salt and pepper.

WARM PEAR AND SCALLOP SALAD

Warm Pear and Scallop Salad image

An unusual and elegant salad that is quick and easy to fix. It is from a 1990 cookbook called "365 Easy One-Dish Meals".

Provided by loof751

Categories Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 carrots
1 zucchini
1 potato
1 lb sea scallops
3 pears (fresh, firm)
1/2 cup chopped pecans
1/2 cup ranch dressing
7 cups salad greens
1 tomatoes

Steps:

Peel the carrots and potato. Cut the carrots, zucchini, and potato into thin strips. Core the pears and cut into 1-inch chunks. Slice the tomato into 8 slices.
In a 12-inch skillet, combine carrots, zucchini, and potato with enough cold water to cover. Heat to boiling, cover, and cook for 5 minutes.
Add scallops. Cook 2-3 minutes, until scallops are opaque throughout.
Remove pan from heat. Drain and discard liquid.
Add pears, pecans, and dressing and toss to combine.
To serve, divide the salad greens on 4 individual serving plates. Top each with 1/4 of the scallop mixture and 2 tomato slices.

Nutrition Facts : Calories 500.1, Fat 26.9, SaturatedFat 3.4, Cholesterol 45.6, Sodium 537.3, Carbohydrate 43.7, Fiber 9.8, Sugar 18.3, Protein 25.1

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