FRESH PEAR AND CHERRY SALAD WITH VANILLA PEAR VINAIGRETTE
A mix of juicy pears, sweetened nuts, dried cherries, and feta cheese makes this is a show-stopping sweet salad! The taste and colors will impress! You may add more of the pear syrup to the dressing to make it thinner, or increase the amount of yogurt for creamier results.
Provided by Erin
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Yogurt Dressing Recipes
Time 20m
Yield 2
Number Of Ingredients 16
Steps:
- Combine sugar, cinnamon and walnuts in a skillet over medium heat. Mix together until sugar and cinnamon are melted and walnuts are evenly coated. Remove from heat. Spread walnuts on a large plate to cool.
- In the container of a blender, combine the drained pears, 1/3 cup of the reserved syrup from the can, vinegar, yogurt, honey, salt, pepper, vanilla extract, and nutmeg; blend until smooth.
- Assemble the salad by tossing together the mixed greens, spinach, pear slices, dried cherries, feta cheese, and walnuts in a serving bowl. Serve with dressing on the side.
Nutrition Facts : Calories 1000.4 calories, Carbohydrate 128.5 g, Cholesterol 38.5 mg, Fat 49.3 g, Fiber 17 g, Protein 22.7 g, SaturatedFat 10.4 g, Sodium 1297.2 mg, Sugar 96 g
FRESH POACHED PEAR, TOASTED PECAN AND BLEU CHEESE SALAD WITH PEAR VINAIGRETTE
Provided by Food Network
Time 4h45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- To assemble salad, wash lettuce well and drain until very dry. Toss leaves in the Pear Vinaigrette in a salad bowl. Add the bleu cheese and pecans.
- Place a mound of lettuce on each of 4 plates. Serve with 1/2 a Poached Pear.
- Peel pears, leaving stems intact and trimming bottom to "seat" them firmly in bottom of large stockpot.
- Into the stockpot, add the wine, water, sugar, vanilla bean, star anise, lemon and orange peels, and cinnamon stick and bring to a boil over high heat. Reduce heat and simmer for 20 to 25 minutes. Remove from stove and let cool to room temperature before refrigerating. Reserve 1/4 cup of poaching liquid for the vinaigrette.
- Place ingredients in large bowl and whisk together. Store in an airtight container in the refrigerator for up to 1 week.
ENDIVE AND GRAPE SALAD WITH PEAR VINAIGRETTE
Provided by Chuck Hughes
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the pear vinaigrette: Heat the pear juice on stovetop over medium heat to reduce to 1/4 of its original amount, for 40 minutes, until caramelized. Set aside and let cool.
- In a bowl, mix the reduced pear juice, cider vinegar, maple syrup, and Dijon mustard. Slowly add the canola oil whisking constantly. Season the vinaigrette with salt, and pepper, to taste. Add a little more pear juice or water if the vinaigrette is too thick. Set aside.
- For the salad:
- In a pan, add the olive oil and toast the pine nuts on medium-high heat. Keep an eye on them because they tend to burn fast.
- Place the endives and grapes in a bowl, add the vinaigrette and mix well. Transfer the salad mixture in the serving bowls and garnish with pears, pine nuts and cheese.
VANILLA-PEAR VINAIGRETTE
This is from Cooking Light December 2005. The magazine suggests serving this over a salad of mixed greens and sliced red onions, topped with toasted walnuts.
Provided by Vino Girl
Categories Salad Dressings
Time 15m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 7
Steps:
- Drain pears, reserving 1/3 cup pear juice.
- Combine pears, juice, vinegar, and remaining ingredients in a blender; process until smooth.
Nutrition Facts : Calories 17.6, Sodium 82.9, Carbohydrate 4.6, Fiber 0.4, Sugar 3.7, Protein 0.1
ENDIVE AND GRAPE SALAD WITH PEAR VINAIGRETTE
Make and share this Endive and Grape Salad With Pear Vinaigrette recipe from Food.com.
Provided by Chuck Hughes
Categories Salad Dressings
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the pear vinaigrette:.
- Heat the pear juice on stovetop over medium heat to reduce to 1/4 of its original amount, for 40 minutes, until caramelized. Set aside and let cool.
- In a bowl, mix the reduced pear juice, cider vinegar, maple syrup, and Dijon mustard. Slowly add the canola oil whisking constantly. Season the vinaigrette with salt, and pepper, to taste. Add a little more pear juice or water if the vinaigrette is too thick. Set aside.
- For the salad:.
- In a pan, add the olive oil and toast the pine nuts on medium-high heat. Keep an eye on them because they tend to burn fast.
- Place the endives and grapes in a bowl, add the vinaigrette and mix well. Transfer the salad mixture in the serving bowls and garnish with pears, pine nuts and cheese.
- Cook's Note:.
- Old Cheddar or Gouda can be substituted for the Mimolette.
Nutrition Facts : Calories 529, Fat 36.6, SaturatedFat 3, Sodium 123.4, Carbohydrate 50.8, Fiber 20.5, Sugar 25.2, Protein 8.6
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- Pour about one-quarter of the pear vinaigrette on top of the salad, and toss to combine. Add more dressing if you think it needs it.
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