Warm Pork And Pear Salad Recipes

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WARM PEAR SALAD



Warm Pear Salad image

Pear slices tossed with salad greens, red onion and blue cheese are drizzled with tangy raspberry vinaigrette in this refreshing salad. After enjoying a similar dish at a restaurant, I came home and worked up my own version. My family declared it a winner. -Marjorie Zalewski, Toledo, Ohio

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 14

3 large ripe pears, cut into 1/4-inch slices
6 cups torn mixed salad greens
6 slices red onion, separated into rings
2 ounces crumbled blue cheese
1/4 cup sunflower kernels
RASPBERRY VINAIGRETTE:
1/2 cup olive oil
1/2 cup honey
1/3 cup white wine vinegar
1 tablespoon Dijon mustard
1-1/2 teaspoons lemon juice
1 cup fresh or frozen raspberries, thawed
1/4 teaspoon salt
Pepper to taste

Steps:

  • In a nonstick skillet, saute pear slices for 2-3 minutes on each side or until tender. On salad plates, arrange the greens, pears, onion, blue cheese and sunflower kernels. , In a blender, combine the vinaigrette ingredients; cover and process until smooth. Drizzle over salads.

Nutrition Facts : Calories 243 calories, Fat 15g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 206mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 3g fiber), Protein 3g protein.

WARM PEAR SALAD



Warm Pear Salad image

Sauteed pears make this salad a satisfying start to a winter meal.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

2 Bartlett pears, ripe but firm
5 teaspoons extra-virgin olive oil
1 teaspoon honey
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 medium red onion, thinly sliced into rings
2 Belgian endive, sliced crosswise into 1-inch pieces
1 watercress, tough stems removed
1/4 pound Stilton or Roquefort cheese, crumbled
1 1/2 teaspoons red-wine vinegar
1 teaspoon Worcestershire sauce

Steps:

  • Cut pears lengthwise into quarters. Peel, core, and cut each quarter into approximately 1-inch chuncks; place in a small bowl. Add 2 teaspoons olive oil, honey, dry mustard, salt, and pepper, and toss well.
  • Place a medium skillet over medium-high heat. Add pears and onions, and cook, shaking the skillet a few times, until pears are golden brown and onions are slightly wilted, about 3 minutes.
  • Transfer pears, onions, and any juices to a bowl. Add endive, watercress, cheese, remaining olive oil, vinegar, and Worcestershire sauce, and toss together gently. Season to taste with salt and pepper, and serve warm.

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

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

WARM CABBAGE, FENNEL AND PEAR SALAD



Warm Cabbage, Fennel and Pear Salad image

This crunchy salad makes an elegant first course or side, but it's hearty enough to be an entree when paired with a crusty artisan bread. We love it served warm. -Grace Voltolina, Westport, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

2 firm medium pears
1/4 cup brandy or Cognac, optional
3 tablespoons olive oil
1 large fennel bulb, halved, cored and thinly sliced
4 cups shredded or thinly sliced cabbage
1/4 cup water
3 tablespoons lemon juice
2 teaspoons honey or agave nectar
1 teaspoon kosher salt
1/2 teaspoon pepper
3/4 cup crumbled or sliced Gorgonzola cheese
1/2 cup chopped walnuts, toasted

Steps:

  • Peel and core pears; cut into 1/2-in. slices. If desired, toss with brandy. Set pears aside., In a large skillet, heat oil over medium-high heat. Add fennel; saute until crisp-tender, 2-3 minutes. Add cabbage; toss with fennel. Cook until both are tender, 2-3 minutes longer. Add pears, water, lemon juice, honey, salt and pepper to skillet, gently combining ingredients. Cook until liquid is evaporated, 6-8 minutes., Transfer to a serving bowl. Top with Gorgonzola cheese and toasted walnuts. Serve warm or at room temperature.

Nutrition Facts : Calories 391 calories, Fat 26g fat (7g saturated fat), Cholesterol 19mg cholesterol, Sodium 810mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 8g fiber), Protein 9g protein.

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