Baby Greens With Pears Nuts And Parmesan Food

PEAR AND GREENS SALAD WITH MAPLE VINAIGRETTE

Steps:

• In small bowl, mix all vinaigrette ingredients except oil with wire whisk. Beat in oil until blended.
• Place pecans in 1-cup glass measuring cup. Microwave on High 2 minutes to 2 minutes 30 seconds, stirring every 30 seconds, until browned.
• Divide salad greens among 6 serving plates. Arrange pear wedges on greens; sprinkle with pecans and cranberries. Drizzle vinaigrette over salads.

MIXED GREENS & PEAR SALAD

Steps:

• Combine nuts and cinnamon sugar in microwaveable pie plate sprayed with cooking spray; spread evenly onto bottom of pie plate. Microwave on HIGH 1 to 1-1/2 min. or until nuts are toasted, stirring every 30 sec.
• Toss greens with pears, cheese and cranberries in large bowl.
• Add nuts and dressing; mix lightly. Serve immediately.

BABY GREENS, PEAR, WALNUT AND BLUE CHEESE SALAD

Steps:

• Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.
• Toss greens in large bowl with enough dressing to coat.
• Divide greens among 6 plates.
• Top with pear slices, dividing equally.
• Sprinkle with cheese and walnuts.
• Drizzle lightly with remaining dressing and serve.

MIXED GREEN SALAD WITH PARMIGIANO CRISPS

Steps:

• For the crisps:
• Preheat the oven to 375 degrees F. Line a sheet tray with a silicone mat. Make 4 even, very thin circles of Parmigiano on the mat. Be sure that the circles are not touching. Bake 7 to 8 minutes or until the cheese has melted, turned golden brown and looks like lace. Remove the tray from the oven and let the crisps cool for about 1 minute. Using a spatula, remove the crisps from the silicone mat and reserve on a plate.
• For the salad:
• Fill your sink with cool water. Toss in all the salad greens and gently swish until all the dirt and grit falls to the bottom of the basin. Gently lift the greens out of the water and put in a salad spinner. If the greens are especially dirty empty the sink, rinse to rid of dirt and repeat the process. Spin the greens until they are dry and still very fresh looking. If not using the greens right away, store them wrapped loosely in paper towels then sealed in plastic bags in the crisper drawer of your refrigerator.
• In a large bowl, place the greens and herbs. Add the tomatoes, onions, and cucumbers. Drizzle in half of the oil and vinegar and season with salt. Using your hands, gently toss the salad to combine. Taste! Add the remaining oil and vinegar, if needed and season again with salt, if needed (you probably will). The salad should be very flavorful but not soggy.
• Arrange the salad on individual salad plates or bowls. Sprinkle each salad with the nuts and garnish with a Parmigiano crisp.

BABY GREENS WITH PEARS, GORGONZOLA AND PECANS

Steps:

• Place all the dressing ingredients in a small container with a tight fitting lid and shake vigorously to blend.
• Add salt and pepper to taste.
• If not serving immediately, place the dressing in refrigerator. Before serving, allow the dressing to sit at room temperature for 30 minutes.
• Layer chilled salad plates with the baby greens and top with thinly sliced pears.
• Sprinkle with toasted pecans and cheese, drizzle with dressing as desired.
• Enjoy!

MIXED GREENS WITH PINE NUTS AND PARMESAN

Steps:

• Combine vinegar and garlic in small bowl. Slowly whisk in olive oil. Season dressing to taste with salt and pepper. Place mixed greens and onions in large bowl. Toss with enough dressing to coat. Divide salad among 6 plates. Sprinkle each with cheese and nuts.

BABY GREENS WITH PEARS, NUTS AND PARMESAN

Steps:

• 1. In a medium bowl, whisk together cranberry sauce, vinegar, water, oil and mustard; season to taste with salt and pepper. 2. Place greens in a large serving bowl. Add dressing, pears and nuts; toss to mix and coat. Scatter shaved Parmesan on top. Yields about 1 1/3 cups per serving. Notes Thinly sliced apples make a great substitute for the pears.