Chicory Salad With Pear Toasted Walnut And Maple Vinaigrette Recipes

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CHICORY SALAD WITH WALNUTS AND PARMESAN

Provided by Ellie Krieger

Categories     appetizer

Time 12m

Yield 6 servings

Number Of Ingredients 7



Chicory Salad with Walnuts and Parmesan image

Steps:

  • In a dry skillet, toast the nuts over medium-high heat until fragrant, about 2 minutes. Set aside to cool.
  • In a small bowl, whisk together the vinegar, oil, mustard, salt and pepper, to taste.
  • In a large bowl, toss the chicory with the dressing. Put onto serving plates and top with walnuts and shaved Parmesan.

Nutrition Facts : Calories 146 calorie, Fat 15 grams, SaturatedFat 2.3 grams, Sodium 52 milligrams, Carbohydrate 3 grams, Fiber 2 grams, Protein 3 grams

1/2 cup coarsely chopped walnuts
1 tablespoon sherry vinegar
3 tablespoons walnut oil
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper
1/2 pound chicory, or other leafy green
1/4 cup shaved Parmesan

CHICORY SALAD WITH PEAR, TOASTED WALNUT AND MAPLE VINAIGRETTE

The slight sweetness of the maple syrup and earthiness of the walnuts contribute to the uniqueness of this salad. Recipe from LCBO Food and Drink magazine sring 2006 issue.

Provided by Nat Da Brat

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8



Chicory Salad With Pear, Toasted Walnut and Maple Vinaigrette image

Steps:

  • Preheat oven to 350°F.
  • Coarsely chop walnuts and spread on a baking sheet.
  • Bake 5 minutes, stir then continue baking another 3 to 5 minutes or until lightly browned and fragrant. Let cool.
  • To make vinaigrette, whisk vinegar with olive oil, maple syrup, salt and pepper.
  • Core and slice pear.
  • Place chicory and pear in a large salad bowl.
  • Toss with vinaigrette until leaves are shiny.
  • Scatter with walnuts and serve right away.

Nutrition Facts : Calories 122.5, Fat 10, SaturatedFat 1.2, Sodium 93.2, Carbohydrate 8, Fiber 2.9, Sugar 4, Protein 1.9

1/2 cup walnuts
3 tablespoons cider vinegar
3 tablespoons olive oil
1 tablespoon maple syrup
1/4 teaspoon salt
1/4 teaspoon black pepper (fresh ground)
1 crisp ripe pear
12 cups chicory lettuce (torn and mixed)

PEAR CHICKEN SALAD WITH MAPLE VINAIGRETTE

Classic pear salad gets an innovative makeover with chicken and maple vinaigrette. We like to serve it over crisp romaine for a refreshing experience. -Chrysa Duran, Cambridge, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9



Pear Chicken Salad with Maple Vinaigrette image

Steps:

  • In a large bowl, combine romaine, chicken, pear, cheese and cranberries. In a small bowl, whisk vinegar, maple syrup and salt. Gradually whisk in oil until blended. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 420 calories, Fat 21g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 365mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 5g fiber), Protein 25g protein.

3 cups torn romaine
1 cup cubed cooked chicken breast
1 medium pear, sliced
1/4 cup crumbled blue cheese
1/4 cup dried cranberries
2 tablespoons balsamic vinegar
2 teaspoons maple syrup
Dash salt
2 tablespoons olive oil

TOASTED WALNUT VINAIGRETTE

A delightful Fall salad dressing from an old issue of Southern Lady (2013). I cut this in half most of the time. The roasted walnut oil can be found in specialty or gourmet markets.

Provided by Vicki Kaye

Categories     Salad Dressings

Time 10m

Yield 2 cups, 10 serving(s)

Number Of Ingredients 10



Toasted Walnut Vinaigrette image

Steps:

  • In the container of an electric blender, combine vinegar, water, shallot, sugar, salt, garlic powder, and pepper.
  • Process to combine well.
  • With blender running, slowly drizzle in walnut oil until well combined.
  • Add walnuts and parsley, and pulse to combine.

Nutrition Facts : Calories 226.8, Fat 24, SaturatedFat 2.2, Sodium 175.6, Carbohydrate 3, Fiber 0.8, Sugar 1.1, Protein 1.9

1/2 cup white wine vinegar
1/4 cup water
1 shallot, chopped
2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground pepper
3/4 cup roasted walnut oil
1 cup walnuts, toasted, chopped
2 tablespoons parsley, chopped

PEAR, CHICORY & BLUE CHEESE SALAD

Creamy blue cheese, ripe pears and walnuts make a winning combination in this elegant salad

Provided by Good Food team

Categories     Lunch, Main course

Time 15m

Number Of Ingredients 7



Pear, chicory & blue cheese salad image

Steps:

  • Discard the outer leaves from the chicory and slice in half lengthways. Cut out the base root, then slice into long, thin slivers and rinse. Pat dry and put in a bowl. Cut each pear quarter into 3 and toss with a little lemon juice to prevent discolouring. Add to the bowl with the parsley and walnut halves.
  • Make a dressing by mixing the walnut oil with the remaining lemon juice and seasoning, then add to the bowl. Toss everything together, then plate up, crumbling over the cheese. Serve immediately.

Nutrition Facts : Calories 284 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.51 milligram of sodium

4 small heads chicory (we used a mix of red and pale green)
2 ripe but firm pears , quartered and cored
juice 1 lemon
handful flat-leaf parsley , chopped
50g walnut halves
2 tbsp walnut oil
100g blue cheese (Stichelton, Stilton or Barkham Blue all work well) or vegetarian alternative

PEAR AND GREENS SALAD WITH MAPLE VINAIGRETTE

Bursting with sweet pears, tart cranberries and crunchy pecans, this 15-minute salad is topped off with a tasty maple dressing.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 6

Number Of Ingredients 10



Pear and Greens Salad with Maple Vinaigrette image

Steps:

  • In small bowl, mix all vinaigrette ingredients except oil with wire whisk. Beat in oil until blended.
  • Place pecans in 1-cup glass measuring cup. Microwave on High 2 minutes to 2 minutes 30 seconds, stirring every 30 seconds, until browned.
  • Divide salad greens among 6 serving plates. Arrange pear wedges on greens; sprinkle with pecans and cranberries. Drizzle vinaigrette over salads.

Nutrition Facts : Calories 240, Carbohydrate 26 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 18 g, TransFat 0 g

1/4 cup real maple syrup or organic maple-flavored syrup
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup canola or vegetable oil
1/3 cup pecan halves
8 cups torn mixed salad greens
3 medium pears, peeled, cut into wedges
1/3 cup organic sweetened dried cranberries

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