Pear Salad With Chiangbai Ants Recipes

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PEAR SALAD

Very good dessert! Water can be substituted for the pear juice if desired.

Provided by Robin Rogers

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 1h25m

Yield 12

Number Of Ingredients 5



Pear Salad image

Steps:

  • Mash pears with a fork in a bowl until desired consistency is reached.
  • Measure 1 1/2 cups juice from pears and pour into a saucepan; cook over medium-low heat until warmed, 5 to 10 minutes. Remove saucepan from heat and stir gelatin mix into pear juice until dissolved. Stir cream cheese and milk into gelatin mixture until smooth. Fold whipped topping into mixture; add pears and mix well. Spoon mixture into a 9x9-inch baking dish. Refrigerate until set, at least 1 hour.

Nutrition Facts : Calories 204 calories, Carbohydrate 21.8 g, Cholesterol 20.7 mg, Fat 11.3 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 8.8 g, Sodium 97.2 mg, Sugar 16 g

1 (29 ounce) can pears in juice, juice drained and reserved
1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)
1 (8 ounce) package cream cheese, softened
2 tablespoons milk
1 (12 ounce) container frozen whipped topping (Cool Whip®), thawed

ASIAN PEAR SALAD

Delicious as a simple snack, Asian pears also work well with savory and sweet dishes. Its snappy texture is good with greens, prosciutto, and dates in a seasonal salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8



Asian Pear Salad image

Steps:

  • In a large bowl, toss together greens, dates, prosciutto, mint, and pear. In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Pour mixture over salad. Toss to combine well, and serve immediately.

2 tablespoons freshly squeezed lemon juice (about 1 lemon)
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
8 dried dates, pitted and quartered lengthwise
8 paper-thin slices prosciutto (about 4 ounces), cut crosswise into 1/4-inch strips
1 cup (about 8 sprigs) loosely packed mint leaves
1 Asian pear, cored and sliced into 1/2-inch wedges
4 cups (about 11 ounces) mixed frisee, baby arugula, and other small greens

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