Mixed Green Salad With Roasted Pears Recipes

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.

Steps:

• For the pears, preheat the oven to 425 degrees F. In a small bowl, drizzle the pears with the olive oil, sprinkle with the sugar and salt, and toss to coat well. Transfer the pears to a baking sheet and roast for 10 minutes, until golden brown. Allow to cool.
• For the vinaigrette, whisk together the olive oil, pecan oil, vinegar, honey, mustard, and shallots in a small mixing bowl. Season with salt and pepper.
• To assemble the salad, combine the endive leaves and bitter greens in a large serving bowl. Add the vinaigrette and toss to coat well. Wait until just before serving to top with the pears, blue cheese, and pecans.

Steps:

• Heat oven to 400ºF.
• Toss pears with butter; place in single layer on parchment-covered baking sheet.
• Roast 15 min., turning after 8 min.; cool 5 min.
• Toss salad greens and radicchio with dressing in large bowl.
• Top with pears, cheese and nuts.

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.

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, basil and pepper flakes; shake well. In a salad bowl, combine the greens, tomatoes and cucumber. Drizzle with dressing and sprinkle with Parmesan cheese; toss to coat.

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.

Steps:

• In a small bowl, combine the vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk in oil; combine well. Set aside.
• Spray a large skillet with cooking spray. Add the pear slices, in batches if needed; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Saute slices over medium-high heat until golden brown, 4 to 6 minutes. Reduce heat to medium, turn pears over, and cook until golden brown, 3 to 5 minutes. Add Calvados, and cook, until liquid has reduced by half, 1 to 2 minutes. Remove pan from heat, and set aside.
• To serve, toss the salad greens with the prepared vinaigrette. Place on serving plates, arrange pears on top of greens, and drizzle any collected juices from the pan over the pears. Garnish with the dried cranberries.

Steps:

• 1. Preheat the oven to 400°F.
• 2. In a medium bowl, toss the pears, sugar, and butter. Arrange the pears in a single layer in a baking sheet. Bake, turning once, until the pears are barely tender, 10-15 minutes.
• 3. Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside.
• 4. In a large salad bowl, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and toss to coat.
• 5. Divide the salad onto four chilled plates. Arrange the roasted pears in a fan around the center, and sprinkle with the cranberries, Parmesan cheese, and pine nuts. Scatter with petals from the calendula blossoms.

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.