CRUNCHY PEAR AND CELERY SALAD
This was the recipe of the day on the RealAge website. Great salads don't have to be just a summer thing and this one seems perfect for fall and winter. The cheddar cheese and pecan pieces, along with giving you some calcium and protein, complement the pear and celery flavors nicely. (Or you can try parmesan cheese and toasted walnuts for an Italian twist.)
Provided by Vols Fan
Categories Pears
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
- Whisk vinegar, honey, and salt in a large bowl until blended.
- Add pears; gently stir to coat.
- Add the celery, cheese, and pecans; stir to combine. Season with pepper.
- Divide the lettuce leaves among six plates and top with a portion of salad. Serve at room temperature or chilled.
Nutrition Facts : Calories 226.1, Fat 14, SaturatedFat 5.2, Cholesterol 23.1, Sodium 262.9, Carbohydrate 20.7, Fiber 4, Sugar 14.4, Protein 7.1
CRUNCHY PEAR AND CELERY SALAD
From Eating Well magazine, one of my favorite salads. The flavors blend so well and compliment and the textures are marvelous. If you have the white cheddar with a red pear, the colors are nice. When I get a green pear I just use yellow cheddar.
Provided by MathMom.calif
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
- Whisk together in a large bowl the vinegar, maple syrup and salt. Add pears and stir gently to coat. Add celery, cheese and pecans, stirring to combine. Season with pepper.
- Place the 6 lettuce leaves on plates and divide the salad, placing a portion on top of the lettuce on each plate.
- Serve either chilled or at room temperature.
- NOTE: To toast the nuts, cook in a small dry skillet over medium-low heat, stirring constantly until fragrant and slightly browned (about 2 to 4 minutes).
- VARIATION: Instead of cheddar and pecans, try a good Parmesan and toasted walnuts.
Nutrition Facts : Calories 220.5, Fat 14, SaturatedFat 5.2, Cholesterol 23.1, Sodium 257.4, Carbohydrate 19, Fiber 3.8, Sugar 12.7, Protein 7
CRUNCHY PEAR & CELERY SALAD
Categories Fruit
Number Of Ingredients 9
Steps:
- Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces. Whisk vinegar, honey and salt in a large bowl until blended. Add pears; gently stir to coat. Add the celery, cheese and pecans; stir to combine. Season with pepper. Divide the lettuce leaves among 6 plates and top with a portion of salad. Serve at room temperature or chilled. To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
PEAR, CELERY AND FARRO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup farro as the label directs. Drain well and transfer to a large bowl to cool. Toss with 2 chopped pears, 2 thinly sliced celery stalks, 1/2 cup each parsley and shredded parmesan and 3 tablespoons each olive oil and cider vinegar. Season with salt and pepper.
PEAR AND FENNEL SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3 tablespoons white wine vinegar with 1/2 teaspoon crushed anise seed, salt and pepper in a serving bowl, then slowly whisk in 1/3 cup olive oil. Add 1 thinly sliced fennel bulb, 2 thinly sliced pears and some parsley; season with salt and pepper and toss. Top with shaved pecorino.
PEAR AND CELERY ROOT SALAD
Provided by Molly O'Neill
Categories salads and dressings
Time 1h20m
Yield Four servings
Number Of Ingredients 11
Steps:
- To make the pear salad, peel and quarter the pears. Cut away the cores and cut each quarter into 3 slices. Toss in a bowl with salt, pepper, sugar, vinegar and oil. Refrigerate for 1 hour, tossing ingredients at least once more.
- To make the celery root salad, place the celery root in a bowl and mix in the mayonnaise and lemon juice. Season to taste with salt and pepper. This salad can be made ahead and refrigerated.
- To assemble the salad, place the lettuce in a bowl. Add a little of the vinaigrette from the pears and toss to coat the leaves. Divide the lettuce among 4 plates. Fan the pears in a circle around the lettuce. Place a small mound of the celery root salad in the center of each plate. Serve immediately
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 21 grams, Carbohydrate 32 grams, Fat 23 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 650 milligrams, Sugar 17 grams, TransFat 0 grams
FRESH PEAR AND CHERRY SALAD WITH VANILLA PEAR VINAIGRETTE
A mix of juicy pears, sweetened nuts, dried cherries, and feta cheese makes this is a show-stopping sweet salad! The taste and colors will impress! You may add more of the pear syrup to the dressing to make it thinner, or increase the amount of yogurt for creamier results.
Provided by Erin
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Yogurt Dressing Recipes
Time 20m
Yield 2
Number Of Ingredients 16
Steps:
- Combine sugar, cinnamon and walnuts in a skillet over medium heat. Mix together until sugar and cinnamon are melted and walnuts are evenly coated. Remove from heat. Spread walnuts on a large plate to cool.
- In the container of a blender, combine the drained pears, 1/3 cup of the reserved syrup from the can, vinegar, yogurt, honey, salt, pepper, vanilla extract, and nutmeg; blend until smooth.
- Assemble the salad by tossing together the mixed greens, spinach, pear slices, dried cherries, feta cheese, and walnuts in a serving bowl. Serve with dressing on the side.
Nutrition Facts : Calories 1000.4 calories, Carbohydrate 128.5 g, Cholesterol 38.5 mg, Fat 49.3 g, Fiber 17 g, Protein 22.7 g, SaturatedFat 10.4 g, Sodium 1297.2 mg, Sugar 96 g
CHOCOLATE PEAR AND CHERRY SALAD
It's fun to come up with new ways to use the ingredients we love. I developed a chocolate vinaigrette, knowing how well it would play with stone fruit, the peppery bite of arugula and the deep acidic sweetness of balsamic. There are tons of other options that can go with this vinaigrette so feel free to play! -Ryan Christie, Pacheco, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Heat oven to 350°. In an 8-in. square baking dish, toss beans with 1 tablespoon olive oil, salt and pepper. Roast until tender, 12-15 minutes. Remove from oven. Toss with balsamic vinegar; refrigerate, covered, 1-1/2 - 2 hours., Meanwhile, in a microwave, melt chocolate; stir until smooth. Pulse melted chocolate, red wine vinegar and remaining 2 tablespoons olive oil in a blender until smooth., Divide arugula evenly between 2 salad bowls. Drizzle with chocolate mixture. Top with pears, cherries, cranberries and beans; sprinkle with pecans, apricots and mint leaves.
Nutrition Facts : Calories 511 calories, Fat 33g fat (6g saturated fat), Cholesterol 2mg cholesterol, Sodium 166mg sodium, Carbohydrate 62g carbohydrate (47g sugars, Fiber 8g fiber), Protein 4g protein.
BARLEY, FETA, AND PEAR SALAD
Categories Cheese Fruit Side Vegetarian Quick & Easy High Fiber Feta Pear Walnut Barley Celery Fall Healthy Gourmet Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a side dish
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In a 2-quart saucepan three fourths full with boiling water boil barley, partially covered, until tender, about 30 minutes.
- While barley is cooking, in a baking pan toast walnuts in middle of oven until golden, about 7 minutes. Chop parsley. Cut celery and radicchio into 1/4-inch dice. Peel and core pear and cut into 1/4-inch dice.
- Drain barley in a sieve and transfer to a bowl. Add feta to barley and add nuts, parsley, celery, radicchio, pear, lemon juice, oil, and salt and pepper to taste. Toss salad until combined.
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