Fall Harvest Salad With Parmesan Vinaigrette Food

FALL HARVEST SALAD

Fall Harvest Salad image

Tender lettuce and ripe pears are fantastic with the tangy vinaigrette. You'll want to sneak a couple of the sugared pecans when you assemble the salad! -Taste of Home Cooking School

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

VINAIGRETTE:
1/4 cup white wine vinegar
1/4 cup olive oil
2 tablespoons minced chives
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup half-and-half cream
SALAD:
1 tablespoon butter
1 cup pecan halves
1 tablespoon sugar
2 medium pears, thinly sliced
2 cups torn leaf lettuce

Steps:

In a bowl, combine the vinegar, oil, chives, sugar, salt and cayenne; whisk in cream until well combined. Set aside., In a small skillet, melt butter over medium heat; stir in pecans and sugar. Cook and stir until pecans are toasted and coated with sugar. Remove pecans to paper towels to drain and cool., In a large bowl, combine the pear slices, lettuce, pecans and 1/3 cup vinaigrette and toss to coat.

Nutrition Facts :

FALL HARVEST SALAD WITH PARMESAN VINAIGRETTE

Fall Harvest Salad With Parmesan Vinaigrette image

Make and share this Fall Harvest Salad With Parmesan Vinaigrette recipe from Food.com.

Provided by Chef mariajane

Categories < 15 Mins

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

5 tablespoons olive oil
3 tablespoons white wine, vivnegar
2 tablespoons parmesan cheese, shredded
2 tablespoons shallots, finely chopped
1 cup fennel, julienned
1 cup purple cabbage, julienned
1 medium sized apple, julienned (Gala or Honey Crisp)
1/2 cup almonds, chopped

Steps:

VINAIGRETTE: Put all ingredients in blender and pulse until smooth.
SALAD: Toss the fennel and cabbage and apple with vinaigrette, and garnish with almonds; refrigerate for 30 minutes.

Nutrition Facts : Calories 624.4, Fat 53.5, SaturatedFat 7, Cholesterol 4.4, Sodium 231.3, Carbohydrate 28.7, Fiber 8.2, Sugar 13.1, Protein 10.8

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