PEAR HARVEST SALAD
We came up with this delicious salad trying to use up leftover turkey after Thanksgiving. We think you'll love it, too! -Nancy Prewitt, Beaverton, Oregon
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the first six ingredients. Add the greens, turkey, pears, avocado, pomegranate seeds and red onion; toss to coat. Sprinkle with cheese and almonds. Serve immediately.
Nutrition Facts : Calories 438 calories, Fat 23g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 549mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 5g fiber), Protein 34g protein.
FALL HARVEST FRUIT SALAD
This salad is a delicious way to enjoy the best of the fall fruit harvest.
Provided by Amanda W
Categories Salad Fruit Salad Recipes
Time 15m
Yield 12
Number Of Ingredients 9
Steps:
- Coat pears and apples in lemon juice.
- Mix dried cranberries, walnuts, granola, brown sugar, cinnamon, and nutmeg together in a large bowl. Toss pears and apples into the mixture.
Nutrition Facts : Calories 182.8 calories, Carbohydrate 36 g, Fat 4.7 g, Fiber 4.2 g, Protein 1.9 g, SaturatedFat 0.6 g, Sodium 5 mg, Sugar 28.2 g
FRESH PEAR & ROMAINE SALAD
A relative gave me the tip to make salad dressings with whatever fruit I was using in my salad. It works like a charm here. Pears make the matching easy. -Jennifer Greiling, Fairview, Oregon
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 360 calories, Fat 25g fat (6g saturated fat), Cholesterol 17mg cholesterol, Sodium 541mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 5g fiber), Protein 6g protein.
TASTE-OF-FALL SALAD
My parents stayed with me at a friend's beautiful ranch for the holidays and I made them this great salad. It turned into every night's first course. -Kristin Kossak, Bozeman, Montana
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large heavy skillet, cook the pecans, 2 tablespoons vinegar, cayenne and cinnamon over medium heat until nuts are toasted, about 4 minutes. Sprinkle with 1 tablespoon sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., Place salad greens in a large bowl. In a small bowl, whisk the oil, mustard, salt and remaining vinegar and sugar; drizzle over greens and toss to coat. Arrange the greens, pear slices and pecans on six salad plates. Sprinkle with cheese.
Nutrition Facts : Calories 228 calories, Fat 19g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 135mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 3g protein.
HARVEST SALAD WITH PEARS
The perfect fall salad with pears and dried cranberries. This recipe was adapted from The Wine Lover's cookbook. The original recipe called for pomegranate seed instead of dried cranberries.
Provided by Babs7
Categories Pears
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk all dressing ingredient together in a nonreactive mixing bowl.
- Evenly divide mixed greens in bowls and top with bleu cheese, walnuts, dried cranberries, and pears.
- Top with whisked dressing.
Nutrition Facts : Calories 382.4, Fat 31.6, SaturatedFat 6.5, Cholesterol 12.7, Sodium 387.7, Carbohydrate 12.2, Fiber 2.6, Sugar 5, Protein 5.5
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.
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