Apple Pear Salad Food

AUTUMN APPLE AND PEAR SALAD

Steps:

• Add the spring mix to a serving bowl. Top it with the sliced apple and pear, crumbled feta, bacon, dried cranberries and almonds.
• Add the ingredients for the vinaigrette to a jar with a lid or a glass measuring cup and shake or whisk until combined.
• Serve the vinaigrette alongside the salad to keep the ingredients from becoming soggy and wilted.

APPLE-PEAR SALAD

Steps:

• In medium salad bowl, mix apple, pear, celery and cheese.
• In small bowl, thoroughly mix oil and juice concentrate. Pour over apple mixture; toss to coat. Sprinkle with peanuts.

APPLE PEAR SALAD

Steps:

• In a bowl, toss apples and pears with lemon juice. Add grapes; toss gently. In a another bowl, combine the water, vinegar, oil, mustard, sugar, salt and pepper. Pour over fruit and toss to coat. Serve in lettuce-lined bowls; sprinkle with walnuts.

APPLE AND PEAR FRUIT SALAD WITH HONEY-LIME VINAIGRETTE

Steps:

• Add the apples, pears and pieces to a large bowl. Squeeze the juice from the limes over fruit. Add the honey and mint leaves, and toss it all together to coat. Serve immediately or chill until ready.

APPLE, PEAR AND WALNUT SALAD

Steps:

• In a large bowl whisk together vinegar, orange juice, zest, and raisins. Core and cube apples and pears. Add fruit and walnuts to a bowl and drizzle with oil. Toss well to combine. Season, to taste, with salt and pepper. Refrigerate 1 hour before serving.

APPLE AND PEAR SALAD

Steps:

• For the dressing, whisk the ingredients in a bowl to combine, season to taste.
• Toss the apple and pear wedges in the lemon juice.
• Combine the salad ingredients in a large bowl, drizzle with the walnut and thyme dressing, toss lightly and serve immediately.

APPLE PEAR CUCUMBER SALAD

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.

APPLE PEAR SALAD

Steps:

• In a medium bowl, combine all salad ingredients.
• Sprinkle with lemon juice and toss lightly.
• In a small bowl, combine all dressings ingredients and blend well.
• Pour over fruit, tossing lightly to coat.
• Refrigerate to blend flavors.

HARVEST PEAR & GORGONZOLA SALAD

Steps:

• In a small bowl or jar, combine the apple cider vinegar, Dijon mustard and honey. Season with salt and pepper, and whisk or shake until the honey is dissolved. Add the olive oil and whisk or shake to combine. Season with more salt and pepper to taste. Do Ahead: The vinaigrette can be refrigerated for up to 1 week.
• In a large bowl, combine the radicchio, fennel, greens, pear and walnuts. Season with salt and pepper. Pour in just enough dressing to coat (you might not need it all), and toss gently to coat. Sprinkle the dried cherries and gorgonzola cheese over top. Give the salad one more gentle toss, then serve!

FRESH APPLE & PEAR SALAD

Steps:

• In a large bowl, combine apples, pears, cucumber and onion. In a small bowl, whisk remaining ingredients until blended. Pour over apple mixture and toss to coat. Refrigerate until serving.

APPLE-PEAR SALAD WITH LEMON-POPPY SEED DRESSING

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.

APPLE, PEAR AND CANDIED PECAN SALAD

Steps:

• Ingredient option: You can substitute store-bought candied pecans and store bought vinegarette for a simpler prep.
• Preheat oven to 325.
• Spoon the sugar and cinnamon in a plastic bag. Mix it up and set it aside. Place the egg white in a bowl and add the pecans tossing to coat completely. Place the pecans in the plastic bag with sugar and cinnamon. Shake the bag to coat all the pecans. Spread them on a cookie sheet and bake for 20 minutes. Remove from oven and let them cool, breaking them up with a spatula.
• Meanwhile, toss the pears, apples, greens, onion slices and cheese in large serving bowl. Add the pecans when they have cooled.
• In a smaller bowl, whisk together the olive oil, vinegar, salt and pepper. Toss into the salad and serve immediately.

APPLE PEAR SALAD

Steps:

• combine all of the above ingredients except the dressing - the citric juice preserves this salad - it will not brown so it can be made in advance.
• toss with salad dressing right before serving.
• This salad is pictured in my Edible Parmesan Cheese Bowls.