Mixed Green Salad With Roasted Pears Food

PEAR SALAD WITH BALSAMIC AND WALNUTS

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.

ROASTED PEAR SALAD

Steps:

• In a small bowl, toss pears with 1 teaspoon oil. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 10 minutes. Turn pears over; bake 5-7 minutes longer or until golden and tender., When cool enough to handle, peel pears. Thinly slice two pear halves lengthwise and set aside. Place remaining pear halves in a blender. Add the vinegar, water, honey, salt and white pepper; cover and process until smooth. While processing, gradually add the remaining oil in a steady stream., In a large bowl, toss the salad greens, watercress, hazelnuts and cranberries. Arrange reserved pear slices on top; drizzle with dressing.

FRESH PEAR AND FIG MIXED GREEN SALAD

Steps:

• Place a pile of greens on each salad plate. Arrange the fruits on top and sprinkle with cheese and nuts. Lightly drizzle with vinaigrette.;
• Combine all the ingredients in a bowl and whisk to combine.

BITTER GREEN SALAD WITH ROASTED PEARS

Steps:

• Roast pears and make salad:
• Put oven rack in middle position and preheat oven to 425°F.
• Toss pears with oil and spread in 1 layer in a 17- by 12-inch shallow baking pan, then season with salt and pepper. Roast pears, stirring and turning over twice, until pears are tender and beginning to brown, 20 to 30 minutes, then cool about 15 minutes.
• While pears are roasting and cooling, tear enough tender chicory and escarole leaves (discard ribs) into bite-size pieces to measure 6 cups total. Tear enough radicchio, watercress, mizuna, and romaine into bite-size pieces to measure 10 cups total. Toss torn greens in a large bowl and reserve remaining greens for another use.
• Make dressing and toss salad:
• Whisk together shallot, vinegar, honey, salt, and pepper, then add oil in a slow stream, whisking until emulsified.
• Just before serving, add roasted pears and dressing to greens and toss to combine well.

MIXED GREEN SALAD

Steps:

• Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, and salt and pepper, and toss to combine.

MIXED GREEN SALAD

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, basil and pepper flakes; shake well. In a salad bowl, combine the greens, tomatoes and cucumber. Drizzle with dressing and sprinkle with Parmesan cheese; toss to coat.

MIXED GREENS WITH PEAR & PECAN SALAD

Steps:

• Toss greens with fruit in large bowl.
• Add dressing; mix lightly.
• Top with nuts and cheese.

SAUTEED PEARS WITH MIXED GREENS

Steps:

• In a small bowl, combine the vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk in oil; combine well. Set aside.
• Spray a large skillet with cooking spray. Add the pear slices, in batches if needed; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Saute slices over medium-high heat until golden brown, 4 to 6 minutes. Reduce heat to medium, turn pears over, and cook until golden brown, 3 to 5 minutes. Add Calvados, and cook, until liquid has reduced by half, 1 to 2 minutes. Remove pan from heat, and set aside.
• To serve, toss the salad greens with the prepared vinaigrette. Place on serving plates, arrange pears on top of greens, and drizzle any collected juices from the pan over the pears. Garnish with the dried cranberries.

MIXED GREENS WITH PEARS AND RASPBERRIES

Steps:

• Combine the vinegar, juice, oil, honey, salt and pepper in a small bowl; stir well with a wire whisk.
• Combine greens and pears in a large bowl; toss gently.
• Divide among 6 plates, top with raspberries and drizzle with dressing.

MIXED GREENS SALAD, PEARS, APPLE AND TOASTED PECANS

Steps:

• In large bowl mix leaf salad greens and romaine lettuce. Leaving peeling on for color, cut apple and pears in bite-size pieces and add to greens.
• Add crumbled blue cheese and toasted pecans. Drizzle only enough vinaigrette dressing to moisten well. Toss well. Serve immediately.

MIXED GREENS AND PEAR SALAD

Steps:

• Put pecans, cinnamon & sugar in a zip-lock bag. Seal the bag & toss to coat.
• Spread nuts evenly onto the bottom of a microwaveable pie plate & microwave on HIGH up to 1 1/2 minutes or until toasted, stirring every 30 seconds.
• In a large bowl, carefully mix greens with pears, cheese & cranberries.
• Just before serving add pecans & dressing, then mix carefully.

MIXED GREENS SALAD WITH PEARS, GOAT CHEESE, AND FIG VINAIGRETTE

Steps:

• Combine balsamic vinegar and figs in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/3 cup: about 5 minutes.
• Combine the fig mixture, water, and lemon juice in a blender, and process until smooth.
• Place the fig mixture in a small bowl. Stir in shallots, thyme, and garlic. Add olive oil and salt; stir well with a whisk.
• To serve: Drizzle enough dressing on the greens to coat. Place the greens on 6 salad plates and top with pear and goat cheese.

MIXED GREENS & PEAR SALAD

Steps:

• Combine nuts and cinnamon sugar in microwaveable pie plate sprayed with cooking spray; spread evenly onto bottom of pie plate. Microwave on HIGH 1 to 1-1/2 min. or until nuts are toasted, stirring every 30 sec.
• Toss greens with pears, cheese and cranberries in large bowl.
• Add nuts and dressing; mix lightly. Serve immediately.