PEAR WALNUT BLUE CHEESE SALAD
Pear Walnut Blue Cheese Salad is a fresh and delicious mixed green salad with candied walnuts, freshly sliced pear, a homemade salad dressing, and topped with a crumble of blue cheese.
Provided by LaKita Anderson
Categories Salad
Number Of Ingredients 18
Steps:
- Using a medium skillet over medium-high heat, add in the 1 tablespoon butter and once it begins to melt add in the 1/4 cup granulated sugar, 1 tablespoon water, and 1 cups walnuts.
- Stir continuously for about 5 minutes and transfer the candied walnuts to a parchment lined baking sheet in a single even layer and allow them to cool and harden, about 15 minutes.
- In a blender or food processor, add in the lemon juice, 1/4 teaspoon lemon zest, 1 clove of garlic, 1/2 teaspoon Dijon mustard, 1/2 cup olive oil, 1/4 teaspoon salt, and blend or pulse until the salad dressing is completely smooth.
- Clean and dry the 5 ounce package of mixed salad greens. Place into a large bowl to assemble the salad. Clean and slice the 2 pears and add on top of the salad greens. Add in the 1 cup of candied walnuts and 1/3 cup dried cranberries.
- Drizzle on as much of the salad dressing as you would like and toss the salad until everything comes together. Top with the 1/3 cup blue cheese and serve immediately.
- Store any leftovers in an airtight container in the refrigerator up to 3 days.
Nutrition Facts : Calories 494 kcal, Carbohydrate 34 g, Protein 5 g, Fat 40 g, SaturatedFat 5 g, Cholesterol 5 mg, Sodium 210 mg, Fiber 5 g, Sugar 25 g, ServingSize 1 serving
GREEN SALAD WITH ROASTED PEARS AND BLUE CHEESE
Provided by Melissa d'Arabian : Food Network
Time 28m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- On a parchment-lined baking sheet, toss the pears with 1 tablespoon olive oil, salt, and pepper. Place in the oven and bake until the pear edges are golden, but the pieces are still firm, 12 to 15 minutes, turning halfway through. Tear the lettuce into bite-size pieces and place in a salad bowl.
- In a small bowl, whisk together the vinegar and mustard and drizzle in the remaining 3 tablespoons olive oil to make an emulsion. Season with salt and pepper and pour over the salad. Sprinkle with the pears, almonds, green onions, and blue cheese crumbles, and serve.
PEAR AND BLUE CHEESE SALAD
This salad brings together ingredients that really enhance each other, and the dressing packs a perfect punch with maple syrup, brown sugar, and apple cider vinegar. It's a favorite in my family!
Provided by SPERL25
Categories Salad Green Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 12
Steps:
- Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
- To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.
Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.3 g, Cholesterol 15.4 mg, Fat 30.2 g, Fiber 3.3 g, Protein 8 g, SaturatedFat 5.8 g, Sodium 630.7 mg, Sugar 17.9 g
PEAR AND BLUE CHEESE SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 to 6 servings (10 cups)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Spread the nuts on a sheet pan in a single layer. Bake, shaking the pan occasionally, until the nuts are toasted and fragrant, about 7 to 10 minutes. Let the nuts cool, and then coarsely chop.
- Trim the stems of the watercress and arugula. Wash and dry the leaves.
- Meanwhile, whisk the vinegar and mustard together in a large salad bowl. Season with the 1/4 teaspoon salt and some pepper. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
- Halve the endive lengthwise, cut out core, then thinly slice crosswise and add all the lettuces to the bowl. Quarter and core the unpeeled pears and thinly slice; add to the salad. Scatter the cheese and nuts over the salad, and season with salt and pepper, to taste. Toss the salad gently to evenly dress all the greens. Divide among 4 plates and serve immediately.
GREEN SALAD WITH BLUE CHEESE DRESSING
Steps:
- Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until smooth.
- Place a wedge of lettuce on each serving plate with 2 slices of tomato. Pour enough dressing over the lettuce to moisten. Serve immediately.
SALAD WITH BLUE CHEESE DRESSING
This salad is a tradition in my home each Christmas. The chunky blue cheese dressing coats the lettuce beautifully. Toss in extra vegetables to suit your family's taste. -Shirley Bedzis, San Diego, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 14-16 servings.
Number Of Ingredients 15
Steps:
- In a blender, combine the cottage cheese, 1/4 cup blue cheese, mayonnaise, yogurt, vinegar, garlic, salt and pepper. Cover and process until smooth. , Pour into a small bowl; stir in the remaining blue cheese. Cover and refrigerate for 2-3 hours. In a large bowl, toss the lettuce, tomatoes, onion, olives and croutons. Serve with dressing.
Nutrition Facts : Calories 98 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 267mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
PEAR AND BLUE CHEESE SALAD
Spring salad topped with red onion, candied pecans, blue cheese crumbles and a zesty homemade dressing.
Provided by Elyse
Yield 8
Number Of Ingredients 12
Steps:
- Place salad in a large bowl.
- Top with onion, pear, pecans and blue cheese. Toss until combined.
- Place all dressing ingredients in a blender and blend until smooth.
- Pour dressing over salad and toss to coat, or serve on the side.
Nutrition Facts : Servingsize 1 serving, Calories 1852 kcal, Fat 157 g, SaturatedFat 33 g, Cholesterol 97 mg, Sodium 3882 mg, Carbohydrate 102 g, Sugar 74 g, Protein 17 mg
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