Pear And Greens Salad Food

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.

PECAN-PEAR GREEN SALAD

Steps:

• In a large skillet, saute pear in 1 tablespoon butter until lightly browned, about 7 minutes. In a small skillet, saute pecans in remaining butter until lightly browned, about 5 minutes; sprinkle with 1/8 teaspoon salt., Divide salad greens between two salad plates; arrange pears over greens. Sprinkle with pecans. In a small bowl, whisk the vinegar, oil, pepper and remaining salt. Drizzle over salad.

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.

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.

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.

CRAISIN' GREEN SALAD WITH PEARS

Steps:

• For the dressing, blend oil, vinegar, honey, mustard, salt, and pepper.
• In a large serving bowl, layer lettuce, pears, feta cheese, avocado, and red onions.
• Pour dressing over salad, sprinkle with almonds and dried cranberries, and let rest in refrigerator an hour before serving so that the flavors have a change to meld.

ROASTED PEAR-HONEY SALAD WITH BABY GREENS

Steps:

• Preheat oven 375*. Line baking sheet with parchment paper. Brush pears with a little oil and place on baking sheet cut side down and bake 20 minutes.
• Pears should be brown at the bottom and easily pierced. Turn over and drizzle the core with 1/2 tsp honey. Bake an additional 5 minutes.
• Pears can be made the same day but do not refrigerate.
• To make vinaigrette, in small bowl combine vinegar and shallot;whisk in the oil and add salt and pepper.
• Place salad green in a medium bowl and toss with vinaigrette. Mix well. Divide in serving plates;
• Top each serving with a pear half and top with blue cheese and nuts.

TOSSED GREEN SALAD WITH GORGONZOLA & PEAR DRESSING

Steps:

• To prepare the dressing:
• In a blender or food processor, puree the.
• drained pear halves with the lemon juice, vinegar, olive oil, salt and pepper until very smooth and silky.
• Transfer to a jar, cover andrefrigerate.
• To prepare the salad: Place the chopped walnuts in a small dry skillet. Toast over medium heat about 4 minutes, until fragrant. Remove from the pan and set aside.
• Place the salad mix in a bowl and cover with a paper towel. Refrigerate until ready to serve.
• Peel the tough outer skin from the bell pepper with a vegetable peeler. You probably won't be able to get all of the peeling off, especially in the crevices of the pepper. Stem, seed and finely sliver the pepper; put.
• into the bowl with the salad.
• Just before serving, core and dice the pear and add to the salad with the walnuts and Gorgonzola. Add the dressing, toss to coat and serve.