Mixed Greens With Pomegranates Pistachios And Pears Food

PEAR AND POMEGRANATE SALAD

Steps:

• Prepare vinaigrette by combining all ingredients in a jar and shaking. Taste and adjust as desired.
• Wash and dry leafy greens.
• Place on large shallow bowl or platter. Toss with cabbage and carrots. Layer on pears. Before pears start to brown, pour dressing over salad mix.
• Finish by garnishing with pomegranates, nuts, apricots and feta cheese.
• Once this salad is dressed, it will not store very well - Eat up!

MIXED GREENS WITH CARAMELIZED PEARS AND WALNUTS

Steps:

• Preheat oven to 400 degrees.
• On a baking sheet, lightly toast nuts; remove from oven and let cool.
• Peel and core the pears, then cut into 1/2" dice.
• In a saucepan over medium heat, melt the butter.
• Add the diced pears and sugar; saute, stirring frequently, until the pears start to caramelize a bit, then add the white wine and continue cooking until the pears are just glazed.
• Remove from heat and let cool.
• In a small bowl or jar, whisk together the rice vinegar, wine vinegar, walnut or olive oil, garlic, salt, and pepper; set aside.
• Toss the greens with the dressing and distribute among eight individual serving plates.
• Spoon the caramelized pears and walnuts around the outside of the greens.
• Place the warm Goat Cheese Croutons on the center of the greens and serve immediately.
• Goat cheese croutons: Cut the goat cheese into eight 1/2-inch slices.
• (Tip: Use dental floss to slice the cheese logs cleanly.) Cut the thawed phyllo into long, thin strips (chiffonade).
• NOTE: A pasta machine cutter works well and makes uniform sizes.
• Wrap each goat cheese round in a nest of phyllo strips (they should look alot like shredded wheat).
• Place them on lightly oiled baking sheet; set aside.
• (NOTE: the croutons may be refrigerated, covered, at this point for 1 hour).
• When ready to use, preheat broiler.
• Brush the phyllo/goat cheese rounds with olive oil.
• Place under broiler in oven until lightly browned; turn them over and brown the other side.
• Remove from oven and transfer to the individual salads with a spatula.

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.

BABY MIXED GREENS WITH APPLE PEAR, PECANS AND FETA

Steps:

• In a salad bowl combine olive oil, red wine vinegar, orange juice, pecans, honey and salt and pepper to taste. Mix until well blended.
• Add the greens and toss to coat with the dressing. Divide the salad among
• 4 plates Top with apple pear slices and sprinkle on the feta and the pomegranate seeds or dried cranberries.

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 & 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.

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.