Romaine And Pear Salad Food

ROMAINE CRANBERRY PEAR SALAD RECIPE

Steps:

• Prepare 4 cups of chopped romaine lettuce loosely packed. Place it in a large salad bowl.
• Add pecans and Craisins.
• At this point the salad can be placed in the refrigerator until ready to serve. (Not more than 2 - 3 hours.)
• When ready to serve: break apart goat cheese and add to the bowl.
• Chop the pear into small pieces. Add to bowl.
• For the dressing: the measurements above are just guidelines. Add the oil and vinegar a little at a time until you achieve your preferred taste.
• Toss everything together. Serve immediately.

ROMAINE SALAD WITH APPLES AND CRANBERRIES

Steps:

• In large serving bowl, place lettuce, apple, cranberries and green onions.
• Pour dressing over salad; toss to coat.

ROMAINE SALAD WITH PEAR, SMOKED BLUE CHEESE, AND CANDIED PECANS

Steps:

• Cook the sugar and pecans in a small skillet over medium, 5 to 7 minutes or until the sugar has caramelized. Spread the pecans in a single layer on lightly greased wax paper on a large baking sheet. Let them cool completely and then chop into 1/2-inch pieces.
• Whisk together the olive oil, vinegar, Dijon, garlic, salt, sugar, and pepper in a small bowl.
• Layer the lettuce, pears, cheese, avocado, and green onions on a large serving platter. Drizzle with the desired amount of dressing, and top with the pecans.

FRESH PEAR & ROMAINE SALAD

Steps:

• Place the first eight ingredients in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream., For salad, toss sliced pear with lemon juice. In a large bowl, toss romaine with 1/2 cup dressing; season with salt and pepper to taste. Top with pear, pecans, cheese and cherries. Serve immediately with remaining dressing on the side.

ROMAINE SALAD WITH PEARS, BLUE CHEESE AND PECANS

Steps:

• Whisk the vinegar, mustard, salt, and pepper together in a bowl. (see note)
• Gradually drizzle in the olive oil, about a teaspoon at a time, whisking all the time, to make a smooth dressing.
• Wash the lettuce leaves, dry well. Tear into bite-size pieces.
• Just before serving, put about half of the vinaigrette in a large bowl. Add the lettuce and toss to coat the leaves lightly. Toss in a little more dressing if you think it's needed, keeping in mind the lettuce should be lightly coated, not weighed down in oil.
• Build the salad in two layers: Transfer half of the dressed lettuce to a serving bowl. Core and slice the first pear and arrange it over the lettuce. Sprinkle with half of the blue cheese and half of the toasted pecans. Repeat with a second layer.

BLUE-CHEESE-PEAR-PECAN SALAD

Steps:

• Mix the pears, cheese, pecans and romaine in a medium-sized salad bowl.
• For the dressing; stir together the vinegar, garlic, basil, honey, salt, and pepper and then add oil slowly in a small bowl with wire whisk. Toss the dressing with the salad just before serving.

ROMAINE PEAR SALAD

Steps:

• Mix balsamic vinegar, sugar, celery salt, salt and oil together and stir until sugar is dissolved.
• Toast walnuts, slice pears & strawberries. Break lettuces up into bite size pieces in large bowl. Top with walnuts, pears, strawberries and feta. Pour dressing over salad. You might not need all of the dressing - use according to your taste.

PEAR & GORGONZOLA SALAD

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.

PEAR, FETA, AND LETTUCE SALAD

Steps:

• Place the lettuce into a salad bowl, sprinkle on the feta cheese in a layer, and top with a layer of Bosc and Asian pears. Serve with balsamic vinaigrette on the side.

ROMAINE AND PEAR SALAD

Steps:

• Place lettuce, shredded carrot and onion in a large bowl and toss. Distribute into individual salad bowls. Garnish with the sunflower seeds, cheese,pears and raisins. Wisk together the vinegar, salt, pepper and sugar. Blend in the olive oil until thoroughly combined. Pour desired amount of dressing on each salad and serve.

ROMAINE,PEAR AND WALNUT SALAD WITH MUSTARD VINAIGRETTE

Steps:

• Salad:.
• Put all salad ingredients in a large serving bowl.
• Just before serving,add enough Mustard Viniagrette to barely coat lettuce and toss lightly to mix.
• Serve immediately.
• Mustard Viniagrette:.
• Put all viniagrette ingredients in a jar or container with a tight lid; shake until thoroughly blended. Makes 1 cup viniagrette.