Lime Pear Salad Food

LIME PEAR GELATIN SALAD

Steps:

• Whisk together the lime gelatin and boiling water in a large bowl until the gelatin dissolves. Pour the mixture into the container of a blender, and add the pear halves and cream cheese. Cover and blend until smooth. Pour back into the bowl, and gently whisk in the whipped topping. Transfer to a mold or serving bowl, cover and refrigerate until firm, at least 4 hours. To unmold, dip the mold briefly into hot tap water to loosen the gelatin, then invert onto a plate.

PEAR SALAD WITH GORGONZOLA DRESSING

Steps:

• Divide arugula between 4 plates and top with pears.
• In a medium mixing bowl, combine vinegar, oil, honey, sour cream and yogurt. Fold in Gorgonzola. Drizzle dressing over salad. Garnish each plate with walnuts and serve.

PEAR-LIME GELATIN SALAD

Steps:

• Drain pears, reserving juice; set pears aside. In a small saucepan, bring juice to a boil. Stir in gelatin until dissolved. Remove from the heat; cool slightly. , In a food processor, combine pears and cream cheese; cover and process until smooth. Transfer to a large bowl; stir in gelatin mixture until blended. Stir in the pineapple and 3/4 cup pecans. Fold in whipped topping. , Pour into an ungreased 11x7-in. dish. Refrigerate until set. Sprinkle with remaining pecans. Cut into squares.

PEAR SALAD WITH CREAM CHEESE AND LIME GELATIN

Steps:

• In a small saucepan, add 1 cup of pear juice and bring to a boil.
• Remove from heat.
• In a large bowl combine dry lime gelatin with pear juice and stir until gelatin is dissolved.
• Chill until partially set.
• In a medium bowl, cream the cream cheese with milk until blended and smooth.
• In a small bowl, mash pears until smooth. Mix with the cream cheese mixture and mix until smooth.
• Combine gelatin mixture and cream cheese mixture and blend until smooth.
• Fold in cool whip.
• Pour into a mold or leave in a bowl and chill 2-3 hours or until set.

RED PEAR SALAD

Steps:

• Place the sliced pears in a non-reactive bowl along with the soda or lime juice. Toss to coat well to keep the pears from oxidizing (turning brown).
• Place the washed baby spinach leaves in a salad bowl. Add the green onions, feta and nuts. *NOTE: Do not add the nuts to the salad until just before serving.
• Drain the pears and discard the liquid.
• Add the drained pears to the salad bowl and toss to blend.
• Serve salad with raspberry vinaigrette on side.

LIME GELATIN SALAD I

Steps:

• In a large bowl, pour 1 cup boiling water over the gelatin mix. Stir until dissolved, then stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour.
• Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature.
• In a large bowl, blend softened cream cheese and lime gelatin until smooth. Mix in the cooled pineapple. In a medium bowl, whip cream until soft peaks form. Fold into gelatin mixture. Fold in chopped nuts. Pour into a pretty crystal bowl, and refrigerate for at least 4 hours, or until set.

PEAR AND AVOCADO SALAD

Steps:

• Halve and core the pears.
• Slice them thinly and brush with lemon juice to stop discoloration.
• Cut the avocados in half, remove the pits and peel them.
• Carefully cut each half into five slices.
• Also brush with lemon juice to prevent discoloration.
• Place watercress and arugala on plates to be served and arrange pears and avocados on top.
• Sprinkle chopped nuts on top.
• For the dressing combine all dressing ingredients in a jar and shake.
• Spoon dressing on top and crumble the cheese on top of it all.
• Serve immediately.

PEAR LIME GELATIN

Steps:

• Drain pears, reserving juice; set pears aside. Measure the juice; add water if needed to equal 1-1/2 cups. Pour into a saucepan; bring to a boil. Add gelatin; stir until dissolved. Gradually add cream cheese, whisking until smooth. , Cover and refrigerate until cool. Mash pears; fold into gelatin mixture. Fold in whipped topping. Pour into a 6-cup serving bowl. Refrigerate until set.

SEA FOAM SALAD

Steps:

• In a small saucepan, heat 1 cup reserved pear juice to boiling. Pour over lime gelatin in a small bowl; stir until dissolved. Set aside.
• In a large bowl, beat cream cheese with milk until smooth. Blend in gelatin mixture. Chill in the refrigerator until partially thickened, about 20 to 30 minutes.
• In a small bowl, mash pears until smooth. Fold pears and whipped topping into gelatin mixture. Pour into a mold. Chill until set, about 2 to 3 hours.
• Dip mold in warm water for approximately 5 seconds. Invert onto a serving plate

APPLE AND PEAR FRUIT SALAD WITH HONEY-LIME VINAIGRETTE

Steps:

• Add the apples, pears and pieces to a large bowl. Squeeze the juice from the limes over fruit. Add the honey and mint leaves, and toss it all together to coat. Serve immediately or chill until ready.

LIME AND PEAR SALAD

Steps:

• Pour 2 cups of boiling water over lime gelatin. Stir until dissolved. Pour into ring mold, which has been rinsed in cold water, chill until firm.
• Pour two cups of boiling water over lemon gelatin and while still hot add cream cheese, juice of pears and salt. Stir until smooth. Cool and when the mixture begins to thicken add the pears, (which have been cut up in small pieces), cherries, and pineapple. Pour over the stiffened lime gelatin and refrigerate until completely set.
• Serve on crisp lettuce and water cress. fill center with mayonnaise which as been mixed with whipped cream.

CREAMY LIME & PEAR GELATIN SALAD

Steps:

• In blender, blend cream cheese with pears and juice.
• Dissolve lime gelatin in boiling water.
• Combine together and pour into a 7x12-inch glass pan.
• Refrigerate until set, about 2 hours.