PEAR, FETA, AND LETTUCE SALAD
The fresh taste of pears, balsamic vinaigrette, and feta cheese blend wonderfully in this light salad.
Provided by Steph
Categories Salad Green Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 16 g, Cholesterol 28 mg, Fat 15.9 g, Fiber 3.1 g, Protein 5.4 g, SaturatedFat 5.7 g, Sodium 708.7 mg, Sugar 9.7 g
PEAR SALAD WITH PECANS
This pear salad recipe is full of contrasts, with gorgonzola, toasted pecans, and a tangy poppy seed dressing. It's a showstopper!
Provided by Sonja Overhiser
Categories Side dish
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the granulated sugar, white vinegar, dry mustard, onion flakes, and kosher salt. Gradually whisk in the grapeseed oil about 1 tablespoon at a time until a creamy emulsion forms. Whisk in the poppy seeds. Serve immediately or store in a sealed container or jar until serving (allow to come to room temperature if refrigerated).
- Slice the pear into thin slices. Thinly slice the shallot. See How to Cut a Pomegranate for instructions on removing pomegranate seeds.
- Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
- Place the greens on a plate or platter. Top with the pear slices, shallot, toasted pecans, pomegranate seeds, and gorgonzola cheese crumbles. Drizzle with the desired amount of dressing and serve (use approximately 6 tablespoons for 4 servings; store the remaining dressing refrigerated).
SALAD WITH PEAR, PECANS AND FETA
Steps:
- to prepare the dressing, combine olice oil, vinegar, orange juice, pecans, honey and salt & pepper to taste in a salad bowl. Mix until well blended. Add greens, pear, cranberries,feta and toss to coat with the dressing.
CHERRY, PEAR, AND PECAN SALAD
This salad is a great complement to the harvest season, boasting seasonal fruit and nut favorites: cherries, pears, and pecans.
Provided by Mommy Epstein
Categories Green Salads
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine balsamic vinegar and cherry preserves for vinaigrette in a small bowl. Gradually whisk in olive oil until emulsified. Season with salt and pepper.
- Toss mixed greens, pears, cherries, pecans, red onion, and vinaigrette in a large salad bowl.
- Evenly distribute salad among four individual salad bowls and top with Gorgonzola cheese.
Nutrition Facts : Calories 577.4 calories, Carbohydrate 43.4 g, Cholesterol 14.9 mg, Fat 43 g, Fiber 7.3 g, Protein 7 g, SaturatedFat 7.4 g, Sodium 165.6 mg
NECTARINE PECAN SALAD
Marina Sanders of Altamont, Manitoba shares her fast four-ingredient salad complemented with an easy shake-to-make dressing that's inexpensive and, best of all, made out of items you probably already have in your pantry.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the romaine, nectarines, pecans and feta cheese. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat.
Nutrition Facts : Calories 200 calories, Fat 14g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 74mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 4g fiber), Protein 4g protein.
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