Pear Chicken Salad With Maple Vinaigrette Food
PEAR CHICKEN SALAD
This beautiful, flavorful salad from Rebecca Baird of Salt Lake City, Utah is sprinkled with feta cheese, sweetened cranberries and walnuts for extra depth, pop, and crunch. -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- On each of four salad plates, arrange the greens, pear, chicken, feta cheese, cranberries and nuts. In a small bowl, whisk the dressing ingredients; drizzle over salads.
Nutrition Facts : Calories 348 calories, Fat 22g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 203mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.
CHICORY SALAD WITH PEAR, TOASTED WALNUT AND MAPLE VINAIGRETTE
The slight sweetness of the maple syrup and earthiness of the walnuts contribute to the uniqueness of this salad. Recipe from LCBO Food and Drink magazine sring 2006 issue.
Provided by Nat Da Brat
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Coarsely chop walnuts and spread on a baking sheet.
- Bake 5 minutes, stir then continue baking another 3 to 5 minutes or until lightly browned and fragrant. Let cool.
- To make vinaigrette, whisk vinegar with olive oil, maple syrup, salt and pepper.
- Core and slice pear.
- Place chicory and pear in a large salad bowl.
- Toss with vinaigrette until leaves are shiny.
- Scatter with walnuts and serve right away.
Nutrition Facts : Calories 122.5, Fat 10, SaturatedFat 1.2, Sodium 93.2, Carbohydrate 8, Fiber 2.9, Sugar 4, Protein 1.9
CHICKEN SALAD WITH MAPLE VINAIGRETTE
A simple chicken salad with a sweet and tangy maple vinaigrette. This would make a great lunch or easy dinner for a hot summer's night. A meal in itself. This recipe was an entry in RSC contest
Provided by Jubes
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- For the vinaigrette- combine the cider vinegar, maple syrup, Dijon mustard, parsley, salt and pepper. Whisk to combine and then whisk in the oil. Set aside.
- Arrange the salad leaves in 4 bowls or on dinner plates.
- Top the salad leaves with the carrots, tomatoes,onion slices and the cucumber slices. Distribute evenly over the salads.
- If your preference is cold chicken in your salad, leave as is. I like to either use warm chicken or warm it in the microwave.
- Arrange the chicken over the 4 salad bowls.
- Next add 5 olives, 1 hard boiled egg and 1 teaspoon of capers to each salad.
- Crumble the pecans with your hands and distribute evenly over the top of the 4 salads.
- Whisk the vinaigrette before pouring some over each salad.
- Optional-can top salad with some snow pea sprouts (or sprouts of your choice) and a little shaved parmesan cheese if desired.
Nutrition Facts : Calories 653.6, Fat 51.1, SaturatedFat 8.2, Cholesterol 273.7, Sodium 503.3, Carbohydrate 20, Fiber 4.2, Sugar 11.8, Protein 31.4
PEAR AND GREENS SALAD WITH MAPLE VINAIGRETTE
Bursting with sweet pears, tart cranberries and crunchy pecans, this 15-minute salad is topped off with a tasty maple dressing.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- In small bowl, mix all vinaigrette ingredients except oil with wire whisk. Beat in oil until blended.
- Place pecans in 1-cup glass measuring cup. Microwave on High 2 minutes to 2 minutes 30 seconds, stirring every 30 seconds, until browned.
- Divide salad greens among 6 serving plates. Arrange pear wedges on greens; sprinkle with pecans and cranberries. Drizzle vinaigrette over salads.
Nutrition Facts : Calories 240, Carbohydrate 26 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 18 g, TransFat 0 g
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AUTUMN PEAR SALAD WITH MAPLE BALSAMIC DRESSING
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- For the dressing, put the scored garlic clove in a jar and add all the other dressing ingredients. Put a lid on the jar and shake like your life depends on it. Refrigerate until ready to serve (this can be made a week or so in advance). Shake to recombine ingredients before using. If the dressing is overly thick out of the fridge, microwave it for 5-10 seconds to help loosen it up.
- For the salad, add the lettuce to a large bowl. Drizzle some of the dressing over the lettuce until lightly coated. Add the pears, cheese, cashews and pomegranate arils to the top and just lightly toss. Drizzle on extra dressing to taste. Serve immediately.
- Alternately, you can toss all the salad ingredients together and serve the dressing separately for individuals to add as they like.
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