ROASTED APPLE SALAD WITH SPICY MAPLE-CIDER VINAIGRETTE
We bought loads of apples and needed to use them. To help the flavors come alive, I roasted the apples and tossed them with a sweet dressing. -Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 20-30 minutes or until tender, stirring occasionally. Cool completely., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine salad greens and dates. Drizzle dressing over salad and toss to coat., Divide mixture among 8 plates. Top with goat cheese and roasted apples; sprinkle with pecans. Serve immediately.
Nutrition Facts : Calories 191 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
APPLE AND PEAR FRUIT SALAD WITH HONEY-LIME VINAIGRETTE
Steps:
- Add the apples, pears and pieces to a large bowl. Squeeze the juice from the limes over fruit. Add the honey and mint leaves, and toss it all together to coat. Serve immediately or chill until ready.
PEAR VINAIGRETTE
This is a light and lovely salad dressing that lends itself well to a simple and elegant salad. I love to use it on a salad of butter lettuce, arugula, goat cheese, and caramelized pecans - simply delicious!
Provided by Jill Tall
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 12
Number Of Ingredients 8
Steps:
- Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined; drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend. Blend a few seconds longer until the salad dressing is thick and creamy.
Nutrition Facts : Calories 101.1 calories, Carbohydrate 3.6 g, Fat 9 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 1.2 g, Sodium 59.7 mg, Sugar 2.2 g
ROASTED PEAR SALAD
Oven-roasted pears take the ho-hum out of this green salad created by our Test Kitchen staff. They tossed together a good-for-you medley of mellow pear slices, crispy greens, nuts and dried cranberries. The creamy dressing carries yet more pear flavor sweetened with just a touch of honey.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, toss pears with 1 teaspoon oil. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 10 minutes. Turn pears over; bake 5-7 minutes longer or until golden and tender., When cool enough to handle, peel pears. Thinly slice two pear halves lengthwise and set aside. Place remaining pear halves in a blender. Add the vinegar, water, honey, salt and white pepper; cover and process until smooth. While processing, gradually add the remaining oil in a steady stream., In a large bowl, toss the salad greens, watercress, hazelnuts and cranberries. Arrange reserved pear slices on top; drizzle with dressing.
Nutrition Facts : Calories 174 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 5g fiber), Protein 3g protein.
HONEY-ROASTED PEAR SALAD WITH THYME VERJUS DRESSING
Categories Salad Cheese Fruit Leafy Green Appetizer Roast Blue Cheese Pear Fall Honey Thyme Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- For dressing:
- Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
- For pears and salad:
- Preheat oven to 400°F. Scatter thyme sprigs on rimmed baking sheet. Place pear halves, cut side down, on work surface. Starting 1/2 inch from stem and leaving pear half intact, cut each lengthwise into scant 1/3- to 1/2-inch-wide slices. Press pear gently to fan slices; place atop thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on baking sheet at least 30 minutes and up to 3 hours.
- Combine lettuce and arugula in large bowl. Add dressing and toss to coat. Divide salad among plates. Place pear alongside greens. Garnish salads with cheese; sprinkle with nuts.
WARM APPLE VINAIGRETTE WITH A ROASTED PEAR & SPINACH SALAD
This is one of my favorite vinaigrettes and salad. The dressing is warmed up with some shallots and fresh herbs and pureed until creamy; served over spinach, sweet roasted pears, dried cranberries and crunchy pecans.
Provided by SarasotaCook
Categories Salad Dressings
Time 45m
Yield 4-6 Salads, 4 serving(s)
Number Of Ingredients 17
Steps:
- This takes 4-5 steps, but you do a few steps ahead of time so then it is just a matter of warming up the vinaigrette and tossing the salad.
- Pecans -- In a small dry saute pan, toast the pecan halves on medium heat for just a couple of minutes until they get lightly brown. You will actually start to smell their toasted flavor. Remove from the pan and cool on a paper towel and then place in a ziplock bag or small tupperware type container and keep until you are ready to make the salad.
- Vinaigrette -- Make this a day or so ahead and then all you need to do is just reheat.
- Step 1: In a small bowl, add add the apple cider, vinegar, honey, and cinnamon stick, cover with plastic wrap and refrigerate for at least 8 hours.
- Step 2: In a small pot, add the oil and saute the shallots of medium heat until tender. Then add in the apple cider mix and bring to a boil. Continue to cook on medium for about 4-5 minutes to let it reduce slightly.
- Remove from the heat and stir in the mustard and thyme. Add to a blender and puree until smooth and creamy. Check to see if it needs any salt or pepper. I usually use 1/2 teaspoon salt and 1/4 pepper, but season according to your taste.
- The dressing is done. You can use it right then, or you can put in a small container and refrigerate until later.
- If serving it at a later date, I just whisk the vinaigrette, or my favorite method (just shake it in a small tupperware container) or you can always put it back in the blender or even use and immersion blender and then just reheat in the microwave for 1 minute on medium heat.
- Pears -- You need to make the pears a couple of hours before as I like to serve them chilled. In a medium size bowl, add the melted butter, allspice, and pears and toss well. Transfer to a baking sheet lined with parchment paper or foil and bake for 15-20 minutes in a 425 degree oven until tender but not too soft and then begin to get lightly brown. Depending on how thick you slice them, they can take anywhere from 10-20 minutes. Remove to a plate to cool. Then cover with plastic wrap and refrigerate.
- Salad -- In a large bowl add the spinach, red onion, cranberries and set to the side.
- Vinaigrette -- Reheat until warm. Medium heat in the microwave for 1-1 1/2 minutes.
- Finish the Salad -- Add a spoon or two of the vinaigrette over the spinach, cranberries and onions and toss lightly. Divide the spinach between four plates. Finish the salad by topping it with the chilled pears and toasted pecans. Drizzle the warm vinaigrette over the salad and enjoy!
- This will serve 4 large salads or 6 smaller salads.
APPLE-PECAN SALAD WITH HONEY VINAIGRETTE
Fresh apples and pecans deliver color, crispiness and crunch to your seasonal side salads in this delicious fall recipe.
Provided by Food Network
Time 15m
Yield 10 servings
Number Of Ingredients 10
Steps:
- In a serving bowl, combine the lettuce, apple and pecans. In a small bowl, whisk the vinegar, honey, oil, mustard, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese.
APPLE CIDER VINAIGRETTE
A recipe for a small batch of a sweet and tangy apple cider vinaigrette. Quick and easy to make.
Provided by Yoly
Categories Vinaigrette Dressing
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Place apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper in a bowl or jar. Stir until well combined. Add olive oil and stir until incorporated.
Nutrition Facts : Calories 102.1 calories, Carbohydrate 2.3 g, Fat 10.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 1.4 g, Sodium 184.8 mg
FENNEL AND APPLE SALAD WITH CIDER VINAIGRETTE
Steps:
- Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper. Combine apple, fennel and arugula in large bowl. Toss with enough dressing to coat. Mound salad on 4 plates; sprinkle with pecans.
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