PEAR AND POMEGRANATE SALAD
A fall and winter favorite--I am always eager for pomegranates to come in season so I can make this again. I make my own pomegranate juice by pressing the seeds against a metal sieve.
Provided by JPMJ
Categories Salad Green Salad Recipes
Time 12m
Yield 2
Number Of Ingredients 9
Steps:
- Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.
- Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.
Nutrition Facts : Calories 152.6 calories, Carbohydrate 23.5 g, Fat 7.1 g, Fiber 3.8 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 88 mg, Sugar 15.4 g
CRANBERRY PEAR SALAD
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
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
SPICY GREEN SALAD WITH MANCHEGO AND PEARS
Provided by Ruth Cousineau
Categories Salad Cheese Leafy Green Vegetarian Quick & Easy Lunch Pear Fall Winter Seed Gourmet
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Cook seeds in 1 tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until puffed and beginning to brown, about 4 minutes. Transfer with a slotted spoon to paper towels and reserve oil. Season seeds with salt and pepper.
- Whisk together vinegar, honey, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add remaining 1/3 cup olive oil and reserved oil from skillet in a slow stream, whisking until emulsified.
- Divide greens and cheese among salad plates. Cut off 2 opposite sides of each pear (reserve for another use), leaving a 1/2-inch-thick lengthwise center slice with stem and core. Arrange a pear slice on each plate and drizzle dressing over salads. Sprinkle with seeds.
MIXED GREENS & PEAR SALAD
Transform your greens with the help of this pear salad recipe. Turn some juicy pears into a grand celebration with the Mixed Green & Pear Salad, studded with pear slices, pecan halves and dried cranberries.
Provided by My Food and Family
Categories Fruit Recipes
Time 10m
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 7
Steps:
- Combine nuts and cinnamon sugar in microwaveable pie plate sprayed with cooking spray; spread evenly onto bottom of pie plate. Microwave on HIGH 1 to 1-1/2 min. or until nuts are toasted, stirring every 30 sec.
- Toss greens with pears, cheese and cranberries in large bowl.
- Add nuts and dressing; mix lightly. Serve immediately.
Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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
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
GREEN PEAR SALAD
This is a salad that my sister tasted in England. We had to put our minds together to make a salad similar to it. Post this recipe for World Tour 2006.
Provided by katia
Categories European
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and drain lettuce. Cut the pear in cubes. Mix well the ingredients of the dressing (vinegar-olive oil-mustard-salt-pepper).
- Tear the lettuce in a large bowl, using hands, in large pieces. Add the pear.
- Add half of the dressing.
- Add the stilton, the walnuts and at last pour over the rest of dressing.
- Serve quickly.
Nutrition Facts : Calories 232, Fat 16.1, SaturatedFat 5.8, Cholesterol 18.8, Sodium 439.5, Carbohydrate 15.1, Fiber 5, Sugar 6.4, Protein 9.6
MIXED GREENS AND PEAR SALAD
Although the original of this recipe came from the Kraft Foods Holiday 2007 food & family magazine, it has been tweaked quite a bit to satisfy our own preferences.
Provided by Sydney Mike
Categories Pears
Time 12m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Put pecans, cinnamon & sugar in a zip-lock bag. Seal the bag & toss to coat.
- Spread nuts evenly onto the bottom of a microwaveable pie plate & microwave on HIGH up to 1 1/2 minutes or until toasted, stirring every 30 seconds.
- In a large bowl, carefully mix greens with pears, cheese & cranberries.
- Just before serving add pecans & dressing, then mix carefully.
Nutrition Facts : Calories 233.4, Fat 16.8, SaturatedFat 4.5, Cholesterol 15.1, Sodium 251.3, Carbohydrate 18.1, Fiber 4.2, Sugar 10.9, Protein 5.5
GREEN SALAD WITH ROASTED PEARS AND BLUE CHEESE
Provided by Melissa d'Arabian : Food Network
Time 28m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- On a parchment-lined baking sheet, toss the pears with 1 tablespoon olive oil, salt, and pepper. Place in the oven and bake until the pear edges are golden, but the pieces are still firm, 12 to 15 minutes, turning halfway through. Tear the lettuce into bite-size pieces and place in a salad bowl.
- In a small bowl, whisk together the vinegar and mustard and drizzle in the remaining 3 tablespoons olive oil to make an emulsion. Season with salt and pepper and pour over the salad. Sprinkle with the pears, almonds, green onions, and blue cheese crumbles, and serve.
FRESH PEAR AND FIG MIXED GREEN SALAD
Provided by Reggie Southerland
Categories appetizer
Time 10m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Place a pile of greens on each salad plate. Arrange the fruits on top and sprinkle with cheese and nuts. Lightly drizzle with vinaigrette.;
- Combine all the ingredients in a bowl and whisk to combine.
SUMMER GREEN PEA SALAD
Provided by Food Network
Yield 6 servings (about 5 1/2 cups)
Number Of Ingredients 10
Steps:
- Bring a large saucepan of salted water to a boil. Add the peas and simmer for 2 to 3 minutes or until just tender. Drain the peas and transfer them to a large bowl. Add the oil and vinegar, and toss to thoroughly coat the peas. Set them aside to cool to room temperature. When you are ready to serve the salad, gently stir in the bell peppers, red onion, scallions, basil, salt, and pepper. Serve immediately.;
BITTER GREEN SALAD WITH ROASTED PEARS
Categories Salad Leafy Green Side Roast Pear Escarole Watercress Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 16
Steps:
- Roast pears and make salad:
- Put oven rack in middle position and preheat oven to 425°F.
- Toss pears with oil and spread in 1 layer in a 17- by 12-inch shallow baking pan, then season with salt and pepper. Roast pears, stirring and turning over twice, until pears are tender and beginning to brown, 20 to 30 minutes, then cool about 15 minutes.
- While pears are roasting and cooling, tear enough tender chicory and escarole leaves (discard ribs) into bite-size pieces to measure 6 cups total. Tear enough radicchio, watercress, mizuna, and romaine into bite-size pieces to measure 10 cups total. Toss torn greens in a large bowl and reserve remaining greens for another use.
- Make dressing and toss salad:
- Whisk together shallot, vinegar, honey, salt, and pepper, then add oil in a slow stream, whisking until emulsified.
- Just before serving, add roasted pears and dressing to greens and toss to combine well.
MIXED GREENS SALAD, PEARS, APPLE AND TOASTED PECANS
An impressive salad with wonderful colors! This will "wow" your guests. It could be used as a main dish by adding small pieces of chicken. Outstanding salad!
Provided by Seasoned Cook
Categories Greens
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl mix leaf salad greens and romaine lettuce. Leaving peeling on for color, cut apple and pears in bite-size pieces and add to greens.
- Add crumbled blue cheese and toasted pecans. Drizzle only enough vinaigrette dressing to moisten well. Toss well. Serve immediately.
Nutrition Facts : Calories 291, Fat 18.6, SaturatedFat 6.2, Cholesterol 21.3, Sodium 416.7, Carbohydrate 26, Fiber 8.3, Sugar 14.5, Protein 10
CRAISIN' GREEN SALAD WITH PEARS
I developed this to go along with Recipe#379227. Remember that pears ripen from the inside out, the best way to check for ripeness is to "check the neck for ripeness". To do this, gently press near the stem with your thumb. When it gives to gentle pressure it is ripe, juicy and ready to eat. If you wait until the pear is soft around the middle chances are it will be overripe. I have also used Recipe#369334 instead of olive oil, and subbed in goat cheese or bleu cheese -all of them are good! Radicchio is bitter so be careful that you are using just a smidgeon of it. The cooking time is the resting time in the refrigerator.
Provided by WiGal
Categories Salad Dressings
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For the dressing, blend oil, vinegar, honey, mustard, salt, and pepper.
- In a large serving bowl, layer lettuce, pears, feta cheese, avocado, and red onions.
- Pour dressing over salad, sprinkle with almonds and dried cranberries, and let rest in refrigerator an hour before serving so that the flavors have a change to meld.
CHERRY, PEAR, AND PECAN SALAD
This salad is a great complement to the harvest season, boasting seasonal fruit and nut favorites: cherries, pears, and pecans.
Provided by Mommy Epstein
Categories Green Salads
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine balsamic vinegar and cherry preserves for vinaigrette in a small bowl. Gradually whisk in olive oil until emulsified. Season with salt and pepper.
- Toss mixed greens, pears, cherries, pecans, red onion, and vinaigrette in a large salad bowl.
- Evenly distribute salad among four individual salad bowls and top with Gorgonzola cheese.
Nutrition Facts : Calories 577.4 calories, Carbohydrate 43.4 g, Cholesterol 14.9 mg, Fat 43 g, Fiber 7.3 g, Protein 7 g, SaturatedFat 7.4 g, Sodium 165.6 mg
GREEN PEA SALAD, EASY AND LIGHT!
I'm always asked to bring this to family gatherings and I always return home with an empty bowl. Very good, very easy!
Provided by Likkel
Categories Vegetable
Time 5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Rinse peas under cold water (to quick thaw); drain.
- Mix all the ingredients; cover and refrigerate for 2 hours(to blend flavors).
- (Serving size about 3/4 c.).
Nutrition Facts : Calories 122.1, Fat 4, SaturatedFat 1.8, Cholesterol 18.2, Sodium 634.4, Carbohydrate 8, Fiber 1.8, Sugar 3.2, Protein 13.2
PECAN-PEAR GREEN SALAD
This lovely salad adds a special touch to any meal. The juicy pear slices, toasted pecans and mixed greens are coated in tangy vinaigrette dressing that's a pleasant complement to a sweet and crunchy combination. -Katie Nicklas Ridgway, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute pear in 1 tablespoon butter until lightly browned, about 7 minutes. In a small skillet, saute pecans in remaining butter until lightly browned, about 5 minutes; sprinkle with 1/8 teaspoon salt., Divide salad greens between two salad plates; arrange pears over greens. Sprinkle with pecans. In a small bowl, whisk the vinegar, oil, pepper and remaining salt. Drizzle over salad.
Nutrition Facts :
BEET AND PEAR SALAD WITH LEMON VINAIGRETTE RECIPE BY TASTY
Here's what you need: walnuts, pear, mixed greens, beets, red onion, lemon, water, honey, fresh thyme, salt, pepper, oil
Provided by Joey Firoben
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a non-stick skillet, toast the walnuts over medium-high heat for 5 minutes, stirring occasionally. Remove from heat and set aside.
- In a small bowl, mix the lemon juice, water, honey, thyme, salt, and pepper.
- While whisking, slowly add the oil to the bowl to create a vinaigrette.
- In a large salad bowl, add the mixed greens, pears, beets, onions, walnuts, and lemon vinaigrette. Toss to combine all ingredients and serve.
- Enjoy!
Nutrition Facts : Calories 163 calories, Carbohydrate 16 grams, Fat 11 grams, Fiber 3 grams, Protein 3 grams, Sugar 10 grams
ROASTED PEAR SALAD
Oven-roasted pears take the ho-hum out of this green salad created by our Test Kitchen staff. They tossed together a good-for-you medley of mellow pear slices, crispy greens, nuts and dried cranberries. The creamy dressing carries yet more pear flavor sweetened with just a touch of honey.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, toss pears with 1 teaspoon oil. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 10 minutes. Turn pears over; bake 5-7 minutes longer or until golden and tender., When cool enough to handle, peel pears. Thinly slice two pear halves lengthwise and set aside. Place remaining pear halves in a blender. Add the vinegar, water, honey, salt and white pepper; cover and process until smooth. While processing, gradually add the remaining oil in a steady stream., In a large bowl, toss the salad greens, watercress, hazelnuts and cranberries. Arrange reserved pear slices on top; drizzle with dressing.
Nutrition Facts : Calories 174 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 5g fiber), Protein 3g protein.
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