Zesty Pear Salad Rsc Recipes

ROASTED PEAR SALAD

You can roast just about any kind of pear, but for this recipe I prefer the smaller and harder Seckel pears. Once roasted, they'll soften and become surprisingly sweet and floral, a perfect contrast to the salty blue cheese and slightly bitter endive.

Provided by Food Network

Yield Serves 8

Number Of Ingredients 16

Roasted Pear Salad image

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.

Ingredients

4 ripe pears, halved and cored
2 tablespoons olive oil
2 teaspoons sugar
Salt
1/2 cup olive oil
1/4 cup pecan oil
3 tablespoons rice wine vinegar
1 tablespoon honey
1 teaspoon Creole mustard
1 shallot, minced
Salt
Freshly ground black pepper
5 heads Belgian endive, cored and leaves separated
2 handfuls mixed bitter green leaves
2 cups blue cheese, crumbled into chunks
1/2 cup pecans, toasted

ROQUEFORT PEAR SALAD

Guests at a barbecue we hosted one summer brought this cool, refreshing salad. Now it's a mainstay at many of our gatherings year-round. The mingling of zesty tastes and textures instantly wakes up the taste buds. -Sherry Duval, Baltimore, Maryland

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 13

Roquefort Pear Salad image

Steps:

In a large bowl, combine the salad greens, pears, onions, cheese and almonds. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Pour over salad; toss to coat.

Nutrition Facts : Calories 171 calories, Fat 12g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 303mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

Ingredients

10 cups torn salad greens
3 large ripe pears, sliced
1/2 cup thinly sliced green onions
4 ounces crumbled Roquefort blue cheese
1/4 cup slivered almonds, toasted
MUSTARD VINAIGRETTE:
1/3 cup olive oil
3 tablespoons cider vinegar
1-1/2 teaspoons sugar
1-1/2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
Pepper to taste

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

Roasted Pear Salad image

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.

Ingredients

2 medium pears, halved and cored
4 teaspoons olive oil, divided
2 tablespoons cider vinegar
1 teaspoon water
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon white pepper
1 package (10 ounces) mixed baby salad greens
1 cup watercress sprigs
1/4 cup chopped hazelnuts, toasted
1/4 cup dried cranberries