PEAR AND BLUE CHEESE SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 to 6 servings (10 cups)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Spread the nuts on a sheet pan in a single layer. Bake, shaking the pan occasionally, until the nuts are toasted and fragrant, about 7 to 10 minutes. Let the nuts cool, and then coarsely chop.
- Trim the stems of the watercress and arugula. Wash and dry the leaves.
- Meanwhile, whisk the vinegar and mustard together in a large salad bowl. Season with the 1/4 teaspoon salt and some pepper. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
- Halve the endive lengthwise, cut out core, then thinly slice crosswise and add all the lettuces to the bowl. Quarter and core the unpeeled pears and thinly slice; add to the salad. Scatter the cheese and nuts over the salad, and season with salt and pepper, to taste. Toss the salad gently to evenly dress all the greens. Divide among 4 plates and serve immediately.
BLUE CHEESED GREEN SALAD WITH PEAR DRESSING
Blue cheese and pear are a classic combination, and adding pear juice to the salad dressing gives the entire salad a new depth of rich flavor.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- In large bowl, toss lettuce, tomatoes, onion and cheese; set aside.
- In jar with tight-fitting lid, shake remaining ingredients until well blended. Drizzle dressing over salad; toss to coat. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
PEAR AND BLUE CHEESE SALAD
This salad brings together ingredients that really enhance each other, and the dressing packs a perfect punch with maple syrup, brown sugar, and apple cider vinegar. It's a favorite in my family!
Provided by SPERL25
Categories Salad Green Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 12
Steps:
- Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
- To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.
Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.3 g, Cholesterol 15.4 mg, Fat 30.2 g, Fiber 3.3 g, Protein 8 g, SaturatedFat 5.8 g, Sodium 630.7 mg, Sugar 17.9 g
ROASTED PEAR AND BLUE CHEESE SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 26m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F.
- Halve and core the pears and cut into 3/4-inch pieces. Heat 1 teaspoon of the olive oil in an ovenproof nonstick skillet over medium heat. Add the pears and cook, stirring occasionally, until beginning to brown, about 4 minutes. Transfer pan to the oven and continue cooking until the pears are softened, about 5 to 7 minutes more.
- Meanwhile, whisk the mustard and vinegar in a small bowl. Gradually whisk in the remaining 3 tablespoons olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing. Set aside.
- Toss the watercress, arugula, and endive in a large bowl. Add the blue cheese and dressing, season with salt and pepper, and toss gently. Toss the warm pears into the salad. Divide among 4 plates and serve immediately.
GREEN SALAD WITH BLUE CHEESE DRESSING
Steps:
- Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until smooth.
- Place a wedge of lettuce on each serving plate with 2 slices of tomato. Pour enough dressing over the lettuce to moisten. Serve immediately.
PEAR SALAD WITH BLUE CHEESE AND ROCKET
Classic combination of ingredients, cheeseboard favourites transformed in salad form with the addition of pepper rocket lettuce!Ideal to serve as a starter, light lunch or as a side for a main that's not too rich.We go light on the dressing here because the blue cheese and juice from the pears act as part of the dressing. See Note 1 for my recommende blue cheeses.
Provided by Nagi
Categories Side Salad
Number Of Ingredients 10
Steps:
- Dressing: Shake Dressing in a jar.
- Pears: Halve then scoop out core. Place cut face down and slice into 3mm / 0.12" slices. (Note 2)
- Walnuts: Spread on tray and toast in a 180°C/350°F oven for 8 minutes or until they smell nutty. Leave some whole, break some in half with hands.
- Dress rocket: In a large bowl, toss rocket with 2 tbsp Dressing.
- Assemble: Pile 1/3 rocket on a platter. Scatter with 1/3 pears, 1/3 walnuts, 1/3 blue cheese crumbled into small chunks. Repeat twice more. Drizzle with remaining Dressing just before serving.
Nutrition Facts : Calories 266 kcal, Carbohydrate 9 g, Protein 9 g, Fat 23 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 18 mg, Sodium 509 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 16 g, ServingSize 1 serving
PEAR & BLUE CHEESE SALAD
This crisp fall salad gets its tartness from fresh pears, an extra crunch from pecans and a hint of creaminess from blue cheese. It's simple, but always impresses. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Place romaine in a large bowl. Drizzle with vinaigrette; toss to coat. Top with pears, cheese and pecans. Serve immediately.
Nutrition Facts : Calories 133 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 324mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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