Pear And Grape Salad Food

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CURRIED CASHEW, PEAR, AND GRAPE SALAD



Curried Cashew, Pear, and Grape Salad image

Whenever I make this salad for guests, I'm always asked for the recipe and my family always requests this. We call it 'The Good Salad.'

Provided by CHRISTYG

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 16

¾ cup cashew halves
4 slices bacon, coarsely chopped
1 tablespoon melted butter
1 teaspoon chopped fresh rosemary
1 teaspoon curry powder
1 tablespoon brown sugar
½ teaspoon kosher salt
½ teaspoon cayenne pepper
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
½ cup olive oil
salt and black pepper to taste
1 (10 ounce) package mixed salad greens
½ medium Bosc pear, thinly sliced
½ cup halved seedless red grapes

Steps:

  • In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
  • Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
  • In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
  • In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
  • In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

Nutrition Facts : Calories 371.5 calories, Carbohydrate 21.4 g, Cholesterol 11.7 mg, Fat 30.7 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 6.2 g, Sodium 623.9 mg, Sugar 12.7 g

ARUGULA SALAD WITH QUICK-PICKLED GRAPES, FENNEL, PEAR AND BRIE



Arugula Salad with Quick-Pickled Grapes, Fennel, Pear and Brie image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 12

5 ounces arugula
4 ounces brie, cut into bite-size pieces
1 bulb fennel, trimmed and sliced
1 green pear, cored and sliced
Quick-Pickled Grapes, chilled (see recipe below)
Dressing (see recipe below)
1 cup apple cider vinegar
1 1/2 cups green seedless grapes, cut in half
1/3 cup apple cider vinegar
1/4 cup extra-virgin olive oil
1 teaspoon whole grain mustard
Kosher salt and freshly ground black pepper

Steps:

  • To assemble the salad: add the arugula to a large serving bowl. Top with the brie, fennel, pear and grapes. Top with the dressing and toss to combine.
  • Add the vinegar and 1 cup of water to a small saucepan and heat over medium-high heat. Bring the mixture to a simmer, then turn off the heat and add the grapes. Let the grapes sit in the warm liquid for 20 minutes and then drain. Refrigerate in an airtight container for up to 3 days.
  • Add the vinegar, olive oil, mustard and a pinch each of salt and pepper to a jar, secure the lid and shake vigorously to emulsify. Set aside until ready to dress the salad.

ENDIVE AND GRAPE SALAD WITH PEAR VINAIGRETTE



Endive and Grape Salad with Pear Vinaigrette image

Provided by Chuck Hughes

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

2 cups fresh pear juice (about 4 pears)
Juice of 1/2 lemon
2 tablespoons cider vinegar
1/2 teaspoon maple syrup
1/2 teaspoon Dijon mustard
1/2 cup canola oil
Water, as necessary
Salt and freshly ground black pepper
2 teaspoons olive oil, for toasting nuts
1/4 cup pine nuts
4 endives, trimmed
2 cups red grapes, halved
2 pears, cored and julienned
1/2 cup/100 g Mimolette cheese*, cut into brunoise (1/8 by 1/8 by 1/8-inch cubes)

Steps:

  • For the pear vinaigrette: Heat the pear juice on stovetop over medium heat to reduce to 1/4 of its original amount, for 40 minutes, until caramelized. Set aside and let cool.
  • In a bowl, mix the reduced pear juice, cider vinegar, maple syrup, and Dijon mustard. Slowly add the canola oil whisking constantly. Season the vinaigrette with salt, and pepper, to taste. Add a little more pear juice or water if the vinaigrette is too thick. Set aside.
  • For the salad:
  • In a pan, add the olive oil and toast the pine nuts on medium-high heat. Keep an eye on them because they tend to burn fast.
  • Place the endives and grapes in a bowl, add the vinaigrette and mix well. Transfer the salad mixture in the serving bowls and garnish with pears, pine nuts and cheese.

FENNEL-PEAR SALAD WITH GRAPES AND PECANS



Fennel-Pear Salad with Grapes and Pecans image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Whisk 2 tablespoons white wine vinegar and 1 tablespoon each dijon mustard and mayonnaise. Gradually whisk in 1/4 cup olive oil; season with salt and pepper. Toss with 1 thinly sliced pear, 1/2 thinly sliced fennel bulb and 1 cup each halved grapes and sliced celery. Top with chopped toasted pecans and some chopped fennel fronds.

ENDIVE AND GRAPE SALAD WITH PEAR VINAIGRETTE



Endive and Grape Salad With Pear Vinaigrette image

Make and share this Endive and Grape Salad With Pear Vinaigrette recipe from Food.com.

Provided by Chuck Hughes

Categories     Salad Dressings

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

2 cups fresh pear juice (about 4 pears)
1/2 lemon, juice of
2 tablespoons cider vinegar
1/2 teaspoon maple syrup
1/2 teaspoon Dijon mustard
1/2 cup canola oil
water, as necessary
salt & freshly ground black pepper
2 teaspoons olive oil, for toasting nuts
1/4 cup pine nuts
4 endives, trimmed
2 cups red grapes, halved
2 pears, cored and julienned
1/2 cup/ 100 g mimolette cheese, cut into brunoise (1/8 by 1/8 by 1/8-inch cubes)

Steps:

  • For the pear vinaigrette:.
  • Heat the pear juice on stovetop over medium heat to reduce to 1/4 of its original amount, for 40 minutes, until caramelized. Set aside and let cool.
  • In a bowl, mix the reduced pear juice, cider vinegar, maple syrup, and Dijon mustard. Slowly add the canola oil whisking constantly. Season the vinaigrette with salt, and pepper, to taste. Add a little more pear juice or water if the vinaigrette is too thick. Set aside.
  • For the salad:.
  • In a pan, add the olive oil and toast the pine nuts on medium-high heat. Keep an eye on them because they tend to burn fast.
  • Place the endives and grapes in a bowl, add the vinaigrette and mix well. Transfer the salad mixture in the serving bowls and garnish with pears, pine nuts and cheese.
  • Cook's Note:.
  • Old Cheddar or Gouda can be substituted for the Mimolette.

Nutrition Facts : Calories 529, Fat 36.6, SaturatedFat 3, Sodium 123.4, Carbohydrate 50.8, Fiber 20.5, Sugar 25.2, Protein 8.6

HOLIDAY POMEGRANATE, PEAR, AND GRAPE SALAD WITH CANDIED PECANS



Holiday Pomegranate, Pear, and Grape Salad With Candied Pecans image

A stunningly gorgeous salad of rich autumn colors-- perfect for Thanksgiving entertaining, and all through the holidays! My candied pecans recipe recipe #117774 are absolutely wonderful in this salad!

Provided by BecR2400

Categories     Cheese

Time 15m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup candied pecans (see my Sweet and Spicy Candied Pecans - With a Kick)
1 large bunch red leaf lettuce, washed, dried and torn into bite-size pieces
1/2 cup pomegranate seeds (from 1 pomegranate)
2 cups large dark seedless grapes, halved
1/2 cup chopped red onion
1/4 cup crumbled blue cheese
4 ripe red pears
1/2 cup aged balsamic vinegar
1/4 cup olive oil
4 tablespoons brown sugar
salt and pepper, to taste
2 tablespoons finely minced fresh orange zest

Steps:

  • Make candied pecans.
  • In a large bowl, toss together the pomegranate seeds, grapes, red onion, and the blue cheese.
  • Divide torn lettuce leaves among 8 salad plates, and top each salad with the fruit mixture.
  • Halve and core pears and cut into 1/2-inch slices-- put a pear half, skin side up, in the center of each salad.
  • Arrange candied pecans around the pears.
  • Just before serving, heat balsamic vinegar, olive oil, and brown sugar in a small saucepan over medium heat, cooking and stirring until brown sugar dissolves. Off the heat, and season to taste with salt and pepper.
  • Drizzle warm dressing over each salad, sprinkle with orange zest, and serve right away.

Nutrition Facts : Calories 228.2, Fat 8.4, SaturatedFat 1.8, Cholesterol 3.2, Sodium 76.9, Carbohydrate 38.4, Fiber 5, Sugar 28.3, Protein 2.5

PEAR AND GRAPE SALAD



Pear and Grape Salad image

This comes from The Betty Furness Westinghouse Cookbook. This cookbook is 50 years old! I have not prepared this recipe, but I would like to share it with you. It sounds like a great luncheon salad!

Provided by Bobtail

Categories     Berries

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

4 pear halves in natural juice, fresh or canned
1/2 lb tokay grapes (I would suggest seedless grapes)
1 (8 ounce) package cream cheese
1 tablespoon heavy cream or 1 tablespoon mayonnaise
4 grape leaves

Steps:

  • If pears are fresh, they should be very ripe (dip in lemon juice immediately to prevent darkening).
  • If pears are canned, drain well.
  • Cut grapes in half, removing the seeds if necessary.
  • Mix the cream cheese with the cream or mayonnaise.
  • Place the pear, cut side down, on a plate.
  • Cover the pear with the cream cheese mixture.
  • Cover the surface of the pear with the grapes, placing the cut side down.
  • Place a grape leaf on each salad plate.
  • Place on pear decorated with grapes on each grape leaf, cut side down.
  • The finished pear should resemble a bunch of grapes.
  • Top with a dollop of mayonnaise if desired.

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