Romaine Pear Salad Recipes

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

Romaine Salad with Pear, Smoked Blue Cheese, and Candied Pecans image

Provided by Martina McBride

Time 35m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1/4 cup sugar
1/2 cup pecan halves
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
2 romaine hearts, torn (about 6 cups)
2 ripe pears, thinly sliced or chopped (about 3/4 cup)
5 ounces smoked blue cheese, crumbled
1 avocado, diced
4 thinly sliced green onions (about 1/2 cup)

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.

WILTED ROMAINE SALAD WITH ROASTED PEARS, TALEGGIO AND HAZELNUTS

Wilted Romaine Salad with Roasted Pears, Taleggio and Hazelnuts image

Provided by Anne Burrell

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 Bosc pears, peeled, halved and cored
Extra-virgin olive oil
1/4 cup hazelnuts
1/2 pound ripe Taleggio cheese, outer rind removed
1 large head romaine lettuce, tough outer leaves and leathery tops removed, cut lengthwise into quarters with the stalk left intact
Kosher salt
1/4 cup champagne vinegar

Steps:

Preheat the oven to 350 degrees F.
Toss the pears with olive oil and roast for 30 minutes. Turn the pears over halfway through cooking.
Roast the hazelnuts with the pears for 5 to 6 minutes. Remove from the oven and coarsely chop.
Place the Taleggio in a heatproof dish or pan and toss into the oven for 3 to 4 minutes.
Heat the flat side of a grill pan to medium-high heat. If you don't have a grill pan and are using a regular grill, put foil on the grill grates. Toss the romaine quarters in olive oil and salt. Grill the romaine until slightly charred and wilted, 1 to 2 minutes per side.
Place one romaine wedge on each plate. Thinly slice each pear half and fan over the romaine wedges. Spoon some melted Taleggio on top and sprinkle with hazelnuts.
Whisk together the champagne vinegar and ¼ cup olive oil and season with salt. Drizzle each salad with a little vinaigrette. Serve immediately.

ROMAINE,PEAR AND WALNUT SALAD WITH MUSTARD VINAIGRETTE

Romaine,pear and Walnut Salad With Mustard Vinaigrette image

A good friend,LeIla served this excellent salad at her house recently and she was kind enough to share the recipe with me. She notes that she likes to sub crumbled blue cheese instead of the feta cheese when she serves this with beef.

Provided by Leslie in Texas

Categories Pears

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces romaine lettuce, torn into bite-sized pieces (6 cups)
2 medium ripe pears, halved, cored and cut into bite-sized chunks
1/4 medium red onion, thinly sliced
1/2 cup coarsely chopped walnuts, toasted
1/2 cup feta cheese, crumbled (2 ounces)
3/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
3/4 teaspoon salt
3/4 teaspoon sugar
1/2 teaspoon fresh ground pepper

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.

Nutrition Facts : Calories 574.9, Fat 54.5, SaturatedFat 9.3, Cholesterol 16.7, Sodium 696.3, Carbohydrate 20.3, Fiber 5.6, Sugar 11.5, Protein 6.5

ROMAINE PEAR SALAD

Romaine Pear Salad image

This recipe is a hit everywhere I take it. The hardest part is making sure the toasted walnuts don't burn.

Provided by vbmart

Categories Salad Dressings

Time 15m

Yield 12-15 serving(s)

Number Of Ingredients 11

Ingredients

1 lb red leaf lettuce
1 head romaine lettuce
1/2 cup toasted walnuts
2 ripe red pears, sliced thin
1 cup strawberry, sliced
1 (5 -6 ounce) package feta cheese (I use low fat)
1/3 cup sugar
1/3 cup balsamic vinegar
1 teaspoon celery salt
1 teaspoon salt
3/4 cup olive oil or 3/4 cup vegetable oil

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.

Nutrition Facts : Calories 240.6, Fat 19.6, SaturatedFat 4.1, Cholesterol 11.1, Sodium 347.9, Carbohydrate 14.5, Fiber 2.9, Sugar 10.3, Protein 3.9

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