CRANBERRY-PEAR TOSSED SALAD
Kris Hernandez of Oneida, Wisconsin often treats dinner guests to this colorful and fruity salad. Pears, dried cranberries and mixed greens are combined with sugarcoated walnuts and blue cheese, then drizzle with a sweep apricot-flavored dressing that's sure to tantalize the taste buds.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- For dressing, in a large bowl, whisk together the first six ingredients; set aside. In a heavy small skillet, melt sugar over medium heat, stirring constantly. Add walnuts; stir to coat. Remove from the heat. , In a large salad bowl, combine the greens, pears and cranberries. Drizzle with dressing. Sprinkle with nuts and blue cheese; toss to coat.
Nutrition Facts :
ELEGANT CRANBERRY PEAR SALAD
This salad recipe, with its combination of fresh ingredients and crunchy walnuts, is quick to make and yet looks very elegant. -Irene Fenlason, East Helena, Montana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large serving bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Just before serving, shake dressing and pour over salad; toss to coat.
Nutrition Facts : Calories 169 calories, Fat 13g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 73mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
CRANBERRY PECAN SALAD
Raspberry Dijon vinaigrette is savory with cranberries, toasted pecans, red onion, and feta cheese. A real crowd pleaser! Can substitute brie for feta, too.
Provided by STACY38
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.
- In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
- In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.
Nutrition Facts : Calories 456.1 calories, Carbohydrate 21 g, Cholesterol 44.6 mg, Fat 38.6 g, Fiber 4 g, Protein 10 g, SaturatedFat 10.6 g, Sodium 779.9 mg, Sugar 16.4 g
PEAR, TOASTED WALNUT AND MIXED GREEN SALAD WITH CHAMPAGNE-CRANBERRY VINAIGRETTE
Provided by Robin Miller : Food Network
Categories appetizer
Time 16m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Toast walnuts in a small dry skillet over medium heat (it will take about 3 minutes).
- In a small saucepan, combine Champagne, cranberry sauce, shallots, Dijon mustard and oil. Whisk together. Set pan over high heat and bring to a boil. Simmer until reduced to about 1/3 cup (about 5 minutes). Remove from heat and season to taste with salt and black pepper.
- Place greens in a large bowl. Top with pears, toasted walnuts and dried cranberries. Drizzle over cranberry vinaigrette just before serving.
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
CRANBERRY PEAR SPINACH SALAD
A few moments are all you need to toss together this pretty salad and tangy classic dressing. It's a perfect way to round out holiday meals. -Anne Smithson, Cary, North Carolina
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the spinach, cranberries and pears. In a blender, combine the vinegar, sugar, onion, Worcestershire sauce, mustard and paprika; cover and process until blended. While processing, gradually add oil in a steady stream. Add sesame seeds and poppy seeds. Pour over salad and toss to coat. Sprinkle with pecans.
Nutrition Facts : Calories 189 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
CANDIED PECAN PEAR SALAD
For special occasions, I like to dress up packaged salad greens with sweet pears, crunchy pecans and a slightly tart pomegranate dressing.-Douglas Wasdyke, Effort, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (1 cup each).
Number Of Ingredients 15
Steps:
- In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar and cinnamon; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., For dressing, in a blender, combine 1/2 cup pomegranate seeds, vinegar, mustard, honey, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream. , Cut pear into thin slices; sprinkle with lemon juice. In a salad bowl, combine the greens, pears, blue cheese and candied pecans. Drizzle with dressing and toss to coat. Sprinkle with remaining pomegranate seeds. Serve immediately.
Nutrition Facts : Calories 252 calories, Fat 24g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 170mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein.
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