PEAR & GORGONZOLA SALAD
This pear and gorgonzola salad combines crispy lettuce leaves with the sweetness of pear and the acidity of cheese to reach the perfect bite.
Provided by Laura
Categories Salad
Time 13m
Number Of Ingredients 12
Steps:
- Toast the walnuts in a pan with a small amount of oil over medium heat for 3 minutes, stirring frequently to avoid burning.
- To make the salad dressing, add the olive oil, vinegar, honey, dijon mustard, and oregano to a small mixing bowl. Whisk ingredients together until well combined. Add a squeeze of lemon juice, if desired and salt and pepper to taste.
- Add the lettuce, pear, cheese, walnuts and cranberries to a large salad bowl.
- Top the salad with half the salad dressing. Mix gently to coat the lettuce. If the salad requires more dressing, add a little extra at a time until the desired dressing ratio is reached. Serve immediately.
Nutrition Facts : Calories 219 kcal, Carbohydrate 15 g, Protein 4 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 159 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
PEAR CRUNCH SALAD
This pear crunch salad is a cute and fun way to get kids eating the good stuff - let them shake up and pour over the dressing.
Provided by Jamie Oliver
Categories Mains Fruit Quick fixes
Yield 6
Number Of Ingredients 8
Steps:
- Chicory (also know as endive) has quite a bitter taste, which contrasts perfectly with the sweetness of the pear and the creaminess of the cheese. It's delicious with walnuts crumbled over the top too, if you like.
- Pick out and discard any tatty watercress leaves, then place into a serving bowl.
- Trim the bases of the chicory, then finely slice them and add to the bowl.
- Cut the lemon in half.
- Squeeze most of the juice into the jar, using your fingers to catch any pips.
- Add the extra virgin olive oil to the jar with a tiny pinch of salt and pepper.
- Put the lid securely on the jar and shake well.
- Have a taste and see whether you think it needs a bit more lemon juice or oil - you want it to be slightly too acidic, so that it's still nice and zingy once you've dressed your salad.
- Remove the pear stalk and finely slice the pear into rounds (core and all), then use good knife skills to carefully cut the slices across into matchsticks.
- Scatter the pear over the watercress, then squeeze over the remaining lemon juice to stop the pear turning brown.
- Crumble over the blue cheese.
- Drizzle over the dressing and gently toss together so everything is nicely coated, then serve.
Nutrition Facts : Calories 97 calories, Fat 7.1 g fat, SaturatedFat 2.2 g saturated fat, Protein 3.0 g protein, Carbohydrate 6.6 g carbohydrate, Sugar 2.9 g sugar, Sodium 0.30 g salt, Fiber 2.7 g fibre
PEAR SALAD WITH BALSAMIC AND WALNUTS
This pear salad recipe is a stunning fall side dish! Simple, elegant, and delicious, it'd be a great addition to a Thanksgiving or holiday dinner.
Provided by Jeanine Donofrio
Categories Side Dish
Number Of Ingredients 11
Steps:
- Assemble the salad with the mixed greens and top with the pears and fennel. Squeeze a little lemon over the pears and fennel and toss.
- Top with the cranberries, pecans, walnuts, hazelnuts, and pecorino. Drizzle with balsamic vinaigrette. Season to taste with salt and pepper.
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
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.
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43 PEAR RECIPES FOR CRUMBLES, TARTS, SALADS, AND MORE
From epicurious.com
Estimated Reading Time 6 mins
- Rice Pudding With Fresh Pears and Honey. We love that pear recipes can delight at every meal. This comforting rice pudding starts with bomba or arborio rice, simmered in whole milk until creamy and tender.
- Pear Pie With Lattice Crust. Just a small dusting of nutmeg and a squeeze of lemon to flavor this pie allows the sweetness of the pears to really shine.
- Winter Slaw With Red Pears and Pumpkin Seeds. Pears add a touch of sweetness to this fall salad, which is made with jewel-toned shaved beets, bitter, crisp radicchio leaves, crunchy Brussels sprout leaves, and a fresh orange-laced dressing.
- Sautéed Pears With Bacon and Mustard Dressing. Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it's magic.
- 3-Ingredient Caramel-Pear Galette. Fall desserts can be delightfully easy desserts, especially when you start with a frozen pie crust. Just toss pear slices in storebought caramel sauce.
- Escarole, Pear, Parmesan, and Basil Leaf Salad. Slices of sweet pears tame the bite of escarole in this crunchy salad. It's ideal for Thanksgiving, but works wonderfully alongside a pork chop, as well.
- Pear and Hazelnut Frangipane Tart. If you've never baked with frangipane before, it's time to start. The nutty mix comes together in a food processor, and no matter what nut you choose, it'll be delightful with pears.
- Thanksgiving Sangria. The best fall sangria starts with pomegranate juice, fresh ginger, red wine, and sparkling cider. Thin slices of pear sit in the mix for 4 hours; you'll want to fish them out of your glass to eat every one.
- Maple-Pear Sheet Tart. This elegant pear dessert is truly easy to make, and only requires five ingredients. You'll roll out purchased puff pastry, pricking it then keeping it cold while you toss the pear slices in sugar.
- Cornmeal Crepes With Figs and Pears. Make these lacy cornmeal crepes in a 10" nonstick skillet, then fill with pears, fresh whipped cream, figs, and toasty pistachios.
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