Pear Parsley Salad Dressing Recipes

PEAR VINAIGRETTE

Pear Vinaigrette image

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

Ingredients

1 ripe pear - peeled, cored, and chopped
½ cup white wine
1 clove garlic, chopped
2 teaspoons Dijon mustard
¼ cup white balsamic vinegar
1 teaspoon ground black pepper
¼ teaspoon sea salt
½ cup olive oil

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

SHAVED CARROT AND PEAR SALAD WITH CURRY VINAIGRETTE

Shaved Carrot and Pear Salad with Curry Vinaigrette image

Provided by Giada De Laurentiis

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 1/2 pound large carrots, trimmed and peeled (about 8 carrots)
2 firm pears (recommended: D'Anjou)
2 tablespoons chopped fresh parsley leaves
2 tablespoons white wine vinegar
1 tablespoon curry powder
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices. Quarter, core, and stem the pears. Using a knife, slice into very thin strips. Place the carrot and pear slices in a large bowl with the chopped parsley.
In a blender combine the white wine, curry powder, honey, salt, and pepper and blend to combine. With the machine running add the olive oil. Pour the dressing over the carrots and pears. Toss to combine and serve immediately.

Nutrition Facts : Calories 264 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 600 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 2 grams, Sugar 20 grams

PARSLEY SALAD

Parsley Salad image

Provided by Alton Brown

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 ounces (about 2 quarts) Italian parsley
2 tablespoons fresh lemon juice
2 tablespoons lemon zest
6 tablespoons walnut oil
2 teaspoons dark sesame oil
1 teaspoon honey
Salt and freshly ground pepper
3 tablespoons toasted sesame seeds

Steps:

Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems.
In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste. Add the parsley and sesame seeds and toss to combine. Allow the salad to sit for at least 30 minutes before serving so that flavors meld.

PEAR PARSLEY SALAD DRESSING

Pear Parsley Salad Dressing image

I have a huge parsley plant in our backyard that came back from last year and so have been looking for ways to utilize this super nutritious green herb in different dishes. I came up with this Pear Parsley Dressing which my family enjoyed quite a bit. http://www.elanaspantry.com/pear-parsley-salad-dressing/

Provided by Elanas Pantry

Categories Salad Dressings

Time 10m

Yield 1 batch dressing, 2-4 serving(s)

Number Of Ingredients 6

Ingredients

1 pear, cored and chopped (not peeled)
2 tablespoons olive oil
1/4 cup water
1 cup parsley, roughly chopped
3 garlic cloves, pressed
1/4 teaspoon celtic sea salt

Steps:

In a blender, process pear, olive oil and water on high until smooth.
Blend in parsley, garlic and salt.
Serve over tossed greens.

Nutrition Facts : Calories 185, Fat 13.9, SaturatedFat 1.9, Sodium 309.9, Carbohydrate 16.2, Fiber 3.7, Sugar 8.4, Protein 1.5

PEAR AND PARSLEY SALAD WITH ALMONDS AND CREAMY PARSLEY DRESSING

Pear and Parsley Salad with Almonds and Creamy Parsley Dressing image

Parsley is the star of this simple green salad. It's not often that the herb, typically used as a garnish, shines as brightly as it does here, with a vibrant note that elevates the lettuce. The dressing is on the heavy side, so take care not to overdress the delicate lettuce. Leftover dressing will keep in the refrigerator for two days and is fantastic as a sandwich spread or a dip for chips.

Yield serves 4

Number Of Ingredients 10

Ingredients

2 heads butter lettuce, torn into pieces
2 ripe but firm red Anjou pears, halved, cored, and thinly sliced crosswise
1/2 cup fresh flat-leaf parsley leaves
1/4 cup Creamy Parsley Dressing (recipe follows)
Kosher salt and freshly ground black pepper
1/4 cup sliced almonds, toasted (see Note, page 54)
1/2 cup Best Mayonnaise (page 246) or quality store-bought mayo
2 tablespoons Parsley Sauce (page 239)
Kosher salt and freshly ground black pepper
(makes about 3/4 cup)

Steps:

In a mixing bowl, combine the lettuce, pears, and parsley. Drizzle the salad with the dressing; season with salt and pepper. Gently toss to coat the leaves. Divide among chilled plates and top with the almonds.
In a small bowl, mix the mayonnaise, parsley sauce, and 2 tablespoons water. Season the dressing to taste with salt and pepper.

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