APPLE PEAR CUCUMBER SALAD
This crunchy, sweet and tangy salad mixes familiar fruits and veggies with a whole grain mustard dressing and apple cider vinegar. From Whole Foods.
Provided by Chef Kate
Categories Apple
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- For the Dressing:.
- Mix together the mustard, dill, vinegar, sugar and olive oil. Set aside.
- For the Salad:.
- Core and slice apples and pears into thin slices, leaving skin on for color and flavor.
- Slice cucumber into rounds (if using cucumber with seeds, cut in half lengthwise, scrape out seeds, and cut into half moon slices).
- If cucumber is waxed, peel it; otherwise leave skin on.
- Slice onion any way you like.
- Add all to bowl with dressing and toss to coat.
Nutrition Facts : Calories 227.2, Fat 14.1, SaturatedFat 1.9, Sodium 89.8, Carbohydrate 26.9, Fiber 4.9, Sugar 17.7, Protein 1.5
APPLE AND PEAR MUSTARD
Make and share this Apple and Pear Mustard recipe from Food.com.
Provided by dicentra
Categories < 60 Mins
Time 45m
Yield 3 1/2 cups
Number Of Ingredients 9
Steps:
- Place wine, grape juice, cinnamon sticks and lemon rind in a saucepan.
- Bring to a boil. Simmer for 5 minutes.
- Discard lemon rind. Simmer for a further 5 minutes. Discard cinnamon sticks.
- Add fruit. Simmer for 15 to 20 minutes or until just tender. carefully blend in mustard and seeds.
- Simmer for further 2 to 3 minutes. Pour into warm sterilized jars. Seal.
Nutrition Facts : Calories 317.6, Fat 2.8, SaturatedFat 0.2, Sodium 615.1, Carbohydrate 63.1, Fiber 7.8, Sugar 48.9, Protein 3.8
HONEY MUSTARD DRESSED GREENS WITH APPLE AND PEAR
Provided by Rachael Ray : Food Network
Categories appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the vinegar and lemon juice with the grated shallot in a mixing bowl. Then add the honey and Dijon and whisk in the EVOO in a slow stream. Season the dressing with salt and pepper. Toss the dressing with the greens and sliced fruit to coat.
APPLE-PEAR SALAD WITH LEMON-POPPY SEED DRESSING
Start your meal out right or serve as light alternative to lunch. Adapted from the March 2007 edition of Southern Living Magazine.
Provided by Bev I Am
Categories Apple
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Toss together first 6 ingredients in a large bowl.
- Toss with Lemon Poppyseed dressing (recipe follows).
- Divide to individual chilled salad plates to serve.
- Lemon Poppyseed Dressing:.
- Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
- Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
Nutrition Facts : Calories 613.9, Fat 44, SaturatedFat 10.6, Cholesterol 26.1, Sodium 411.9, Carbohydrate 48.5, Fiber 5.1, Sugar 33.4, Protein 12.8
SLOW-COOKER PEAR AND APPLE BUTTER
Place this spread in decorative jars for gifts, but save some for yourself -- it's great on toast or pancakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 6 cups
Number Of Ingredients 5
Steps:
- Peel, quarter, and core pears and apples. In a food processor, finely grate fruit (in batches, if necessary), then transfer to a 5- to 6-quart slow cooker. Stir in dark-brown sugar, salt, and cinnamon stick. Cover and cook on high, 4 hours.
- Remove cinnamon stick and reserve. Transfer mixture to processor (in batches, if necessary) and process until smooth. Return to slow cooker, along with cinnamon stick, and cook on high, uncovered, until mixture is thick and browned, 4 hours. Discard cinnamon stick and let mixture cool. Transfer to airtight containers and refrigerate, up to 3 weeks, or freeze, up to 3 months.
Nutrition Facts : Calories 43 g, Fiber 1 g
NEW-FASHIONED APPLE AND PEAR MINCEMEAT
Make and share this New-Fashioned Apple and Pear Mincemeat recipe from Food.com.
Provided by ratherbeswimmin
Categories Apple
Time 5h
Yield 2 quarts (enough for 2 deep dish pies), 20 serving(s)
Number Of Ingredients 23
Steps:
- Add the first 21 ingredients to a slow cooker.
- Put the orange halves in a food processor; pulse to chop the fruit and rind; add to the slow cooker.
- Stir the mixture well to combine.
- Cover and cook on HIGH for 1 1/2 hours, bringing mixture to a full boil.
- Remove lid and continue to cook on HIGH, stirring occasionally, until the fruits are soft and the mixture has thickened considerably (2-3 hours).
- Transfer the hot mixture to 2 clean, sterilized 1-quart Mason jars; let cool completely.
- Pour 2 tablespoons brandy into each jar; cover and refrigerate overnight or up to 1 week, to meld flavors before serving.
- Keeps in the refrigerator for up to 6 months.
- Use cold, directly out of the refrigerator.
Nutrition Facts : Calories 234.6, Fat 4.9, SaturatedFat 3, Cholesterol 12.2, Sodium 14.5, Carbohydrate 43.4, Fiber 3.9, Sugar 35.7, Protein 1.3
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