SUMMER SALAD WITH ASIAGO, PEARS, AND CASHEWS
Enjoy this fresh toss salad made with greens and pear. Perfect for side dish that can be ready in 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 5
Number Of Ingredients 10
Steps:
- In small jar with tight-fitting lid, shake dressing ingredients.
- In medium bowl, toss greens with dressing; arrange on serving platter. Top with remaining salad ingredients. Serve immediately.
Nutrition Facts : Calories 270, Carbohydrate 14 g, Cholesterol 10 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 8 g, TransFat 0 g
STILTON AND PEAR SALAD
Categories Salad Cheese Fruit Leafy Green Nut Quick & Easy Blue Cheese Pear Pecan Winter Gourmet
Yield Serves 4
Number Of Ingredients 7
Steps:
- In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a bowl toss the lettuce with half the dressing and divide the salad among 4 plates. Halve and core the pear and cut it lengthwise into 1/4-inch-thick slices. Arrange one fourth of the pear slices decoratively on each plate, divide the Stilton and the pecans among the salads, and drizzle the remaining dressing on top.
PEAR AND STILTON (OR ASIAGO) SALAD
A delicious recipe by the Best of Bridge ladies - a group of wonderful cooks from my hometown in Alberta. It is a very popular salad with the nurses at work. Enjoy!
Provided by Nif_H
Categories Low Protein
Time 10m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 8
Steps:
- n small bowl, whisk together lemon juice, oil, honey and mustard.
- Place 3 lettuce leaves on each plate. Arrange sliced pears on top and sprinkle with cheese and pine nuts.
- Drizzle dressing over top.
STILTON AND PEAR SALAD
Make and share this Stilton and Pear Salad recipe from Food.com.
Provided by Oolala
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together vinegar, mustard, and salt and pepper to taste.
- Add the oil in a stream, whisking until emulsified.
- Toss the lettuce with half the dressing and divide among 4 plates.
- Arrange pear slices decoratively on top.
- Divide stilton and nuts among the salads and drizzle with the remaining dressing.
Nutrition Facts : Calories 352.4, Fat 31.6, SaturatedFat 8, Cholesterol 21.3, Sodium 418.4, Carbohydrate 12.2, Fiber 3.6, Sugar 6.2, Protein 8.3
ARUGULA, PEAR AND STILTON SALAD
Categories Salad Leafy Green Vegetarian Quick & Easy Low Cal Oscars Lunch Blue Cheese Pear Fall Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Whisk oil, vinegar and shallot in medium bowl to blend. Season dressing with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)
- Combine arugula, pears and cheese in bowl. Add dressing and toss to coat.
BACON AND STILTON SALAD
A good well flavoured combination for a tasty salad. Use any blue cheese of your choice if you can't get stilton.
Provided by English_Rose
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the bacon in a pan for 7-8 minutes or until crisp. Remove with a slotted spoon and drain on absorbent paper.
- Add the butter to the pan and melt. Add the garlic and bread and cook for 3-4 minutes until crisp and golden. Drain on absorbent paper.
- Mix the cheese and mayonnaise together. Stir in the cream and black pepper. Beat well to blend.
- Mix the salad leaves, bacon and croutons together. Place on serving plates, top with the dressing and serve.
ENDIVE, PEAR, AND STILTON SALAD
Categories Cheese Dairy Fruit Leafy Green Vegetable Appetizer Brunch Roast Picnic Vegetarian Lunch Blue Cheese Pear Fall Endive Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Make dressing:
- Chop shallot and crush star anise. In a blender blend shallot, oil, orange juice, and Port until emulsified. Transfer mixture to a small bowl or jar and add star anise and salt and pepper to taste. Chill dressing, covered, at least 4 hours and up to 1 day. Pour dressing through a sieve into a bowl and discard solids. Whisk dressing until combined well.
- Make salad:
- Preheat oven to 400°F. and line a baking sheet with parchment paper.
- Halve and core pears. Cut pears lengthwise into 1/4-inch-thick slices and arrange in one layer on baking sheet. Roast pears in middle of oven until pale golden, about 10 minutes, and cool on baking sheet.
- Separate endive leaves, and, if desired, cut leaves crosswise into 1 1/2-inch-thick pieces.
- On a platter or 4 salad plates arrange pears, endive leaves, and Stilton and drizzle dressing on top. Garnish salad with parsley or chervil.
PEAR, DATE & WALNUT SALAD WITH CREAMY STILTON DRESSING
Gary Rhodes' perfect starter for a Boxing day lunch, made with lots of leftovers from the day before
Provided by Gary Rhodes
Categories Lunch, Starter
Time 30m
Number Of Ingredients 10
Steps:
- Cut the pear quarters into thin slices and toss in a bowl with the lime juice to help protect their natural colour. Blend the crème fraîche with half the stilton, ginger syrup to taste, and enough water (3-4 tbsp) to give a smooth, thick coating consistency. (Don't add too much water or it may separate.)
- Scatter the pear slices over six serving plates and follow with the walnuts, dates and remaining cheese. Can be prepared to this stage up to an hour ahead.
- Drizzle each salad with a little of the dressing and some walnut oil. Season with a grinding of pepper - you shouldn't need salt, as the cheese is salty. Mix the salad leaves and watercress very lightly with just a bit more dressing - some leaves should be touched by the dressing, some untouched. Gently pile the leaves on top of each salad.
Nutrition Facts : Calories 574 calories, Fat 41 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.05 milligram of sodium
HOT PEAR, TOMATO AND ZUCCHINI SALAD WITH ASIAGO CHEESE & HE
I have had Tomatoes and Zucchini with Parmesan before , which I had on hand, the discovery of the pear that needed to be used and Asiago in the fridge, I figured maybe I could get a little creative. ;) The combination of flavors and textures were surprisingly enjoyable. Will make this again and ensure I post a picture... nice presentation and no more than 4 mins in the microwave!
Provided by Chef 477627
Categories Pears
Time 11m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Wash, dry and prepare fruits as directed. (Yes they are technically all fruits. ;) ).
- Line a microwave-safe 10"+ plate with the zucchini in a circular (ring) fashion. Place the tomato slices just to the inside of the zucchini, then splay the pear slices on top of the tomatoes.(A glorified flower?!).
- Sprinkle with Herbes De Provence.
- Grate Asiago evenly over top.
- Microwave on high for no more than four minutes, depending on your microwave's wattage; I would check it after 3 minutes. Fruits will be just starting to steam and the cheese will be melted.
- Sprinkle with freshly ground black pepper.
- Serve immediately.
Nutrition Facts : Calories 79.5, Fat 0.3, SaturatedFat 0.1, Sodium 9, Carbohydrate 20.2, Fiber 4.5, Sugar 12.7, Protein 1.5
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