GRILLED PEAR SALAD
Add color to your fall menu with this flavorful grilled pear salad topped with raspberry vinaigrette. Side dish ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- In small bowl, mix vinegar, raspberry preserves, basil, garlic, salt and seasoned pepper blend with whisk; slowly add oil, stirring constantly until smooth.
- Heat gas or charcoal grill. Place pear wedges on grill over medium-high heat. Cover grill; cook 2 to 4 minutes, turning once, until golden. Set aside.
- In large bowl, toss salad greens, onion, raspberries, cashews and cheese. Top with grilled pears. Drizzle with desired amount of vinaigrette; toss to combine. Serve immediately with any remaining vinaigrette.
Nutrition Facts : Calories 300, Carbohydrate 31 g, Fat 2, Fiber 4 g, Protein 6 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 270 mg
GRIDDLED PEAR & BLUE CHEESE SALAD
Contrast sweet grilled fruit with salty robust blue cheese and a honey vinaigrette in this stylish salad
Provided by Good Food team
Categories Lunch, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Put the pears in a bowl and drizzle with 1 tsp of the oil. Heat a griddle pan, then cook the pears, in batches, for 1 min on each side. Set aside to cool.
- Mix the remaining oil, vinegar and honey. Toss the pears, leaves and cheese, divide between 4 plates and drizzle with the dressing. Serve with bread, if you like.
Nutrition Facts : Calories 259 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium
GRILLED PEAR SALAD WITH BACON, ROQUEFORT AND PORT VINAIGRETTE
Make and share this Grilled Pear Salad With Bacon, Roquefort and Port Vinaigrette recipe from Food.com.
Provided by Pinaygourmet 345142
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium-sized saucepan, bring port and shallot to a boil. Reduce heat and simmer until reduced to 1/2 a cup. Strain into bowl. Cool.
- Whisk oil and vinegar into Port. Add salt, pepper and cayenne to taste.
- Cook bacon in s skillet until crisp. Transfer to paper towels. Crumble into small pieces.
- Cut unpeeled pear into 1/4 inch slices and brush oil. Grill on a preheated barbecue or sautee in a skillet until golden brown in spots, about 2 minutes per side. Cool.
- Divide among 4 salad plates. Top with equal portions of bacon, pear slices, mushrooms, walnut and Roquefort.
- Drizzle each with a couple tablespoons dressing and serve. Remaining dressing can be stored in a covered container in the refrigerator for up to a month.
Nutrition Facts : Calories 805.9, Fat 64.3, SaturatedFat 10.9, Cholesterol 15.4, Sodium 202.1, Carbohydrate 25.5, Fiber 1.7, Sugar 14.4, Protein 3.5
GRILLED PEAR SALAD WITH BACON, ROQUEFORT AND PORT VINAIGRETTE
Categories Salad Fruit Leafy Green Vegetable Blue Cheese Pear Bacon Port Fall Summer Shower Grill/Barbecue Party Lettuce Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Spread walnuts on baking sheet. Bake until toasted, about 5 minutes. Cook bacon in heavy medium nonstick skillet over medium-high heat until crisp and brown, about 5 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Coarsely chop bacon. Prepare barbecue (medium heat) or preheat broiler. Cut pears into 1/4-inch slices and spray lightly with nonstick spray. Grill or broil pear slices until brown in spots, about 2 minutes per side.
- Bring Port and shallot to boil in heavy medium saucepan; reduce heat to medium-low and simmer until reduced to 1/2 cup, about 10 minutes. Strain into large bowl; cool. Whisk oil and vinegar into Port. Season with salt and pepper.
- Add greens, cheese, walnuts, bacon and pears to dressing in bowl and toss to coat. Divide among plates and serve.
ARUGULA SALAD WITH GRILLED PEARS, PISTACHIOS AND RICOTTA SALATA
Provided by Diane Kochilas
Categories Salad Cheese Appetizer Fourth of July Vegetarian Father's Day Backyard BBQ Lunch Salad Dressing Pear Pistachio Arugula Summer Grill/Barbecue Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat the grill to medium.
- Place the pistachios in a shallow, heavy pan and place on the grill rack. Pull down the lid (make sure the ventilation holes are open), and smoke for about 3 minutes. Open the lid once, shake the pan back and forth to keep the nuts from burning, and continue smoking another minute or two, until lightly browned. Remove and set aside.
- In a medium bowl, toss the pears with the olive oil. Place on the hottest part of the grill rack, turning until there are light grill marks on each of the pear wedges, about 3 minutes. Remove.
- Place the cheese rounds on the grill rack over the medium-hot spot on the grill and cook just until the cheese is branded lightly with grill lines. Flip carefully and repeat on the other side. Remove.
- Divide the arugula evenly among four plates. Cut each cheese round into quarters. Top the arugula with alternating wedges of grilled ricotta salata and grilled pears. Add the smoked pistachios.
- Make the dressing:
- Whisk together all the dressing ingredients until smooth and pour in equal amounts over each salad. Serve.
GRILLED CHICKEN AND PEAR SALAD
I served this fabulous salad at a shower, and received many compliments. The vinaigrette pairs wonderfully with the grilled chicken and Brie, and the nuts offer a fun crunch. -Janet Duran of Des Moines, Washington
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°. , Arrange the salad greens, cheese, pears and pecans on individual plates. Slice chicken; arrange over salad. Whisk the apple juice concentrate, oil, vinegar, mustard, salt and pepper. Drizzle over salad.
Nutrition Facts : Calories 329 calories, Fat 16g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 317mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
GRILLED PEARS
Grilled Pears! Oh these are yummy! Try them as is or with some whipped cream, a drizzle of honey, a la mode the possibilities are endless! Add whatever special touch you like! I have tried these as they are with a garnish of fresh chopped mint and that was excellent too! Grill them on on the top rack while you are making the main dish in the bottom or add them to the grill after removing the main dish and cook while you are eating.
Provided by Mamas Kitchen Hope
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray a grill safe baking dish with cooking spray.
- Cut pears in half from the top and remove seed.
- Place face down in baking dish and cover with remaining ingredients.
- Cover and place on preheated grill for about 15 minutes.
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GRILLED PEAR SALAD - THE TASTY TRAVELERS™
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5/5 (1)Total Time 10 minsCuisine American, ItalianCalories 359 per serving
- Slice pears into 1/4 inch thick slices and drizzle with olive oil. Don't use too much olive oil, just enough to lightly coat the pears so they don't stick to the grill/pan.
- Pre-heat the grill or grill pan. Grill the pears over med-high heat for about 20 seconds on each side. You don't need to fully cook the pears. You just want to grill them long enough to warm them up and get grill marks on them.
- In a large serving dish or plate, assemble the salad:Place the arugula into the bowl or on a serving tray, top with Proscuitto, goat cheese, walnuts, pears, and drizzle lightly with remaining olive oil and honey. I like to serve on a serving tray on a bed of the arugula topped with alternating pears, Proscuitto and goat cheese.
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- Preheat grill to 350° to 400° (medium-high) heat. Grill pear wedges, covered with grill lid, 1 to 2 minutes on each side or until golden.
- Whisk together red wine vinegar and next 5 ingredients in a small bowl; add canola oil in a slow, steady stream, whisking constantly until smooth.
- Combine salad greens, next 4 ingredients, and pears in a large bowl. Drizzle with desired amount of vinaigrette, and toss to combine. Serve immediately with remaining vinaigrette.
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