PEAR SALAD WITH BALSAMIC AND WALNUTS
This pear salad recipe is a stunning fall side dish! Simple, elegant, and delicious, it'd be a great addition to a Thanksgiving or holiday dinner.
Provided by Jeanine Donofrio
Categories Side Dish
Number Of Ingredients 11
Steps:
- Assemble the salad with the mixed greens and top with the pears and fennel. Squeeze a little lemon over the pears and fennel and toss.
- Top with the cranberries, pecans, walnuts, hazelnuts, and pecorino. Drizzle with balsamic vinaigrette. Season to taste with salt and pepper.
CHICKEN SALAD WITH GRAPES AND PECANS
Provided by Food Network
Time 5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine all salad ingredients in bowl and mix well.
- This works great with rotisserie chicken from the deli counter!
PEAR AND FENNEL SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3 tablespoons white wine vinegar with 1/2 teaspoon crushed anise seed, salt and pepper in a serving bowl, then slowly whisk in 1/3 cup olive oil. Add 1 thinly sliced fennel bulb, 2 thinly sliced pears and some parsley; season with salt and pepper and toss. Top with shaved pecorino.
WARM CABBAGE, FENNEL AND PEAR SALAD
This crunchy salad makes an elegant first course or side, but it's hearty enough to be an entree when paired with a crusty artisan bread. We love it served warm. -Grace Voltolina, Westport, Connecticut
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Peel and core pears; cut into 1/2-in. slices. If desired, toss with brandy. Set pears aside., In a large skillet, heat oil over medium-high heat. Add fennel; saute until crisp-tender, 2-3 minutes. Add cabbage; toss with fennel. Cook until both are tender, 2-3 minutes longer. Add pears, water, lemon juice, honey, salt and pepper to skillet, gently combining ingredients. Cook until liquid is evaporated, 6-8 minutes., Transfer to a serving bowl. Top with Gorgonzola cheese and toasted walnuts. Serve warm or at room temperature.
Nutrition Facts : Calories 391 calories, Fat 26g fat (7g saturated fat), Cholesterol 19mg cholesterol, Sodium 810mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 8g fiber), Protein 9g protein.
GREEN LEAF SALAD WITH FENNEL, APPLE, AND PECANS
Steps:
- Combine the vinegar, garlic, salt, and pepper in a medium size bowl. Slowly whisk in the olive oil. Mix the lettuce and radicchio in a salad bowl. Just before serving pour on the dressing and toss.
- Divide the salad among 4 salad plates. Place 3 apples slices on one side of each salad, and one quarter of the fennel on the other side. Sprinkle the pecans all over the salads.
- Serve immediately.
ARUGULA SALAD WITH QUICK-PICKLED GRAPES, FENNEL, PEAR AND BRIE
Provided by Valerie Bertinelli
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- To assemble the salad: add the arugula to a large serving bowl. Top with the brie, fennel, pear and grapes. Top with the dressing and toss to combine.
- Add the vinegar and 1 cup of water to a small saucepan and heat over medium-high heat. Bring the mixture to a simmer, then turn off the heat and add the grapes. Let the grapes sit in the warm liquid for 20 minutes and then drain. Refrigerate in an airtight container for up to 3 days.
- Add the vinegar, olive oil, mustard and a pinch each of salt and pepper to a jar, secure the lid and shake vigorously to emulsify. Set aside until ready to dress the salad.
ARUGULA SALAD WITH GRAPES, FENNEL, GORGONZOLA, AND PECANS
Make and share this Arugula Salad With Grapes, Fennel, Gorgonzola, and Pecans recipe from Food.com.
Provided by HelenG
Categories Spring
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk jam, vinegar, oil, shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Toss fennel with vinaigrette; let stand 15 minutes.
- Add arugula, fennel fronds, and grapes; toss and adjust seasonings with salt and pepper.
- Top with gorgonzola and pecans.
Nutrition Facts : Calories 216.1, Fat 17.6, SaturatedFat 4.2, Cholesterol 10.6, Sodium 216.1, Carbohydrate 12.2, Fiber 2.1, Sugar 7, Protein 5
ROASTED FENNEL AND PEAR SALAD WITH BASALMIC-PEAR DRESSING
Categories Salad Food Processor Fruit Side Roast Low Cal Wheat/Gluten-Free Pear Fennel Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 °F. Arrange pears, cut side up, in 8x8x2-inch glass baking dish; add fennel. Drizzle olive oil and chicken broth over pears and fennel. Roast 10 minutes. Turn pears and fennel over and roast until pears are just tender, about 5 minutes longer. Using slotted spoon, transfer pears to plate. Continue roasting fennel until tender, about 15 minutes longer. Transfer fennel to plate with pears, reserving any cooking liquid. Thinly slice fennel and 2 pear halves lengthwise. Cool completely.
- Peel remaining 2 pear halves. Transfer peeled pears to processor. Add reserved cooking liquid and vinegar to processor and blend until very smooth. Season dressing with salt and pepper.
- Divide greens among 4 plates. Top with fennel and pear slices. Drizzle some dressing over each salad. Serve, passing remaining dressing separately.
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