ROQUEFORT PEAR SALAD
This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.
Provided by Michelle Krzmarzick
Categories Salad Green Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
- For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
- In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Nutrition Facts : Calories 426.2 calories, Carbohydrate 33.1 g, Cholesterol 21.3 mg, Fat 31.6 g, Fiber 7.4 g, Protein 8 g, SaturatedFat 7.6 g, Sodium 654 mg, Sugar 20.8 g
JUNIOR LEAGUE- ROQUEFORT PEAR SALAD W/GRAPES & SPICED PECANS
Make and share this Junior League- Roquefort Pear Salad W/Grapes & Spiced Pecans recipe from Food.com.
Provided by JLofAustin
Categories Salad Dressings
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- For the pecans, combine the brown sugar, cayenne pepper and cumin in a bowl and mix well. Stir in the oil. Add the pecans and toss to coat. Spread the pecans in a single layer on a baking sheet. Toast at 350 degrees for 15 to 20 minutes or until light brown, stirring once. Let stand until cool. You may prepare up to 2 days in advance and store in an airtight container.
- For the vinaigrette, process the apple and shallot in a blender or food processor until smooth. Add the vinegar and sugar. Process until blended. Add the corn oil and walnut oil gradually, processing constantly until creamy. Season with salt and pepper. Use immediately or store covered in the refrigerator. Shake well before using.
- For the salad, soak the onion in cold water or wine vinegar in a bowl. Blanch the beans in boiling salted water in a saucepan until tender-crisp; drain. Rinse with cold water until cool; drain. Toss the pecans, drained onion, beans, mixed greens, grapes and pears in a salad bowl. Add half the vinaigrette and toss gently until coated. Sprinkle with salt and pepper; Crumble the cheese over the top and toss to mix. Sprinkle with the chives. Serve with the remaining vinaigrette.
Nutrition Facts : Calories 1047.8, Fat 92.4, SaturatedFat 19.2, Cholesterol 51.1, Sodium 1036.2, Carbohydrate 46.5, Fiber 8.8, Sugar 30.3, Protein 16.8
ROQUEFORT PEAR SALAD
This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.
Provided by Allrecipes Member
Categories Green Salads
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
- For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
- In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Nutrition Facts : Calories 426.2 calories, Carbohydrate 33.1 g, Cholesterol 21.3 mg, Fat 31.6 g, Fiber 7.4 g, Protein 8 g, SaturatedFat 7.6 g, Sodium 654 mg, Sugar 20.8 g
WICKLEWOOD'S PEAR AND ROQUEFORT SALAD
Light lunch quick and very tasty with the combination of flavours and textures. I prefer Roquefort, however, any sharp blue cheese can be used.
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Peel, core and slice the pears and toss them in lemon juice.
- Arrange the salad leaves on serving plates and arrange the pears on top.
- Scatter the Roquefort and nuts over the salad.
- In a screw top jar, mix the oils, vinegar mustard and seasoning.
- Seal the lid and shake well.
- Pour over the salad and serve immediately.
Nutrition Facts : Calories 538.5, Fat 41.3, SaturatedFat 10.9, Cholesterol 38.3, Sodium 1479.3, Carbohydrate 33.2, Fiber 8.8, Sugar 18.1, Protein 14.7
ROQUEFORT PEAR SALAD
This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.
Provided by Allrecipes Member
Categories Green Salads
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
- For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
- In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Nutrition Facts : Calories 426.2 calories, Carbohydrate 33.1 g, Cholesterol 21.3 mg, Fat 31.6 g, Fiber 7.4 g, Protein 8 g, SaturatedFat 7.6 g, Sodium 654 mg, Sugar 20.8 g
HOUSTON JUNIOR LEAGUE CANDIED PECANS
An easy, delicious recipe from the Houston Junior League. You can vary the flavors by using different liqueurs. My favorite is Kahlua.
Provided by Claire312
Categories Lunch/Snacks
Time 40m
Yield 4 cups, 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees.
- Prepare a large jelly roll pan by lining it with foil and spraying with no-stick spray.
- Combine the sugar, salt and cinnamon in a bowl, set aside. Combine the egg white and the liqueur in a large bowl, stir well with a whisk. Add the pecans, and stir well. Add sugar to bowl, and stir well to coat.
- Spread onto prepared jelly roll pan in a single layer.
- Bake for 20-25 minutes or until pecans are lightly toasted and browned, stirring every 10 minutes. It will look like the coating is coming off (it's not). Stir from the outside in to keep pecans on the edges from burning, and watch closely since sugar burns easily.
- Remove from oven, transfer immediately to wax paper to cool. Pecans keep for two weeks in an airtight container.
- Makes 4 cups.
Nutrition Facts : Calories 230.4, Fat 17.8, SaturatedFat 1.5, Sodium 76.4, Carbohydrate 17, Fiber 2.4, Sugar 14.5, Protein 2.5
ROQUEFORT PEAR SALAD
This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.
Provided by Allrecipes Member
Categories Green Salads
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
- For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
- In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Nutrition Facts : Calories 426.2 calories, Carbohydrate 33.1 g, Cholesterol 21.3 mg, Fat 31.6 g, Fiber 7.4 g, Protein 8 g, SaturatedFat 7.6 g, Sodium 654 mg, Sugar 20.8 g
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