Best 20 Pear Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Pear Salad: A Delightful Fusion of Sweet, Savory, and Crunchy Textures**

Indulge in the refreshing and delectable pear salad, a harmonious blend of sweet, savory, and crunchy textures that will tantalize your taste buds. This versatile salad showcases the best of seasonal pears, artfully combined with an array of ingredients to create a symphony of flavors. From the classic pear and blue cheese combination to the unique pear and avocado pairing, each recipe offers a distinct culinary experience. Whether you prefer a light and refreshing salad or a more substantial meal, these pear salad recipes cater to every palate. Get ready to embark on a culinary journey that celebrates the versatility and deliciousness of pears.

Let's cook with our recipes!

PEAR AND BLUE CHEESE SALAD



Pear and Blue Cheese Salad image

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

1 (10 ounce) bag mixed field greens
½ cup sliced red onion
1 Bosc pear, cored and sliced
½ cup chopped candied pecans
½ cup crumbled blue cheese
¼ cup maple syrup
⅓ cup apple cider vinegar
½ cup mayonnaise
2 tablespoons packed brown sugar
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup walnut oil

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

ROQUEFORT PEAR SALAD



Roquefort Pear Salad image

This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.

Provided by Michelle Krzmarzick

Categories     Salad     Green Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 14

1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
½ cup thinly sliced green onions
¼ cup white sugar
½ cup pecans
⅓ cup olive oil
3 tablespoons red wine vinegar
1 ½ teaspoons white sugar
1 ½ teaspoons prepared mustard
1 clove garlic, chopped
½ teaspoon salt
fresh ground black pepper to taste

Steps:

  • In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
  • For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
  • In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Nutrition Facts : Calories 426.2 calories, Carbohydrate 33.1 g, Cholesterol 21.3 mg, Fat 31.6 g, Fiber 7.4 g, Protein 8 g, SaturatedFat 7.6 g, Sodium 654 mg, Sugar 20.8 g

PEAR & GORGONZOLA SALAD



Pear & Gorgonzola Salad image

Make and share this Pear & Gorgonzola Salad recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup walnut halves, toasted
4 -6 cups torn salad greens, , trimmed washed & dried
1/2 cup vinaigrette
2 pears, peeled,cored & sliced
1/4 lb gorgonzola (You may substitute with Blue or roquefort cheese)
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
3/4 cup virgin olive oil
2 teaspoons shallots, finely minced
pepper

Steps:

  • To make Vinaigrette------------------.
  • Mix vinegar, salt, mustard in a blender or food processor.
  • Very slowly pour in the oil while processor is on.
  • Process until an emulsion forms.
  • Taste and adjust seasoning.
  • Add shallots& pepper.
  • Best to make it fresh but may be stored for a few days in the fridge.
  • ---Salad-----------------------.
  • Toss greens with most of the vinaigrette.
  • Divide among 4 plates.
  • Decorate with pear slices and crumbled cheese.
  • Coarsely chop the walnuts and put on top of salad.
  • Drizzle the last of the vinaigrette over top.

CURRIED CASHEW, PEAR, AND GRAPE SALAD



Curried Cashew, Pear, and Grape Salad image

Whenever I make this salad for guests, I'm always asked for the recipe and my family always requests this. We call it 'The Good Salad.'

Provided by CHRISTYG

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 16

¾ cup cashew halves
4 slices bacon, coarsely chopped
1 tablespoon melted butter
1 teaspoon chopped fresh rosemary
1 teaspoon curry powder
1 tablespoon brown sugar
½ teaspoon kosher salt
½ teaspoon cayenne pepper
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
½ cup olive oil
salt and black pepper to taste
1 (10 ounce) package mixed salad greens
½ medium Bosc pear, thinly sliced
½ cup halved seedless red grapes

Steps:

  • In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
  • Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
  • In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
  • In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
  • In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

Nutrition Facts : Calories 371.5 calories, Carbohydrate 21.4 g, Cholesterol 11.7 mg, Fat 30.7 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 6.2 g, Sodium 623.9 mg, Sugar 12.7 g

FRESH PEAR & ROMAINE SALAD



Fresh Pear & Romaine Salad image

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

1 tablespoon lemon juice
1 tablespoon rice vinegar
1 tablespoon white balsamic vinegar
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 teaspoon coarsely ground pepper
2/3 cup coarsely chopped peeled fresh pear
1/3 cup olive oil
SALAD:
1 large pear, thinly sliced
1 tablespoon lemon juice
8 cups torn romaine lettuce
Salt and pepper to taste
1 cup glazed pecans
1 cup (4 ounces) crumbled Gorgonzola cheese
1/2 cup dried cherries

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.

CANDIED PECAN PEAR SALAD



Candied Pecan Pear Salad image

For special occasions, I like to dress up packaged salad greens with sweet pears, crunchy pecans and a slightly tart pomegranate dressing.-Douglas Wasdyke, Effort, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (1 cup each).

Number Of Ingredients 15

1 teaspoon butter
1/2 cup chopped pecans
1-1/4 teaspoons sugar
1/4 teaspoon ground cinnamon
1 cup pomegranate seeds, divided
1/2 cup raspberry vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup olive oil
1 large pear
1 teaspoon lemon juice
3 packages (5 ounces each) spring mix salad greens
1/2 cup crumbled blue cheese

Steps:

  • In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar and cinnamon; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., For dressing, in a blender, combine 1/2 cup pomegranate seeds, vinegar, mustard, honey, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream. , Cut pear into thin slices; sprinkle with lemon juice. In a salad bowl, combine the greens, pears, blue cheese and candied pecans. Drizzle with dressing and toss to coat. Sprinkle with remaining pomegranate seeds. Serve immediately.

Nutrition Facts : Calories 252 calories, Fat 24g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 170mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein.

CRANBERRY PEAR SALAD



Cranberry Pear Salad image

This delicious salad works well as a side or on its own. Especially good in fall and winter months when fresh summer salad fare is harder to come by.

Provided by ChrissyCoole

Categories     Salad     Green Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 12

¾ cup olive oil
¼ cup balsamic vinegar
1 tablespoon dark brown sugar
2 ½ teaspoons minced garlic
½ teaspoon salt
½ teaspoon freshly ground black pepper
6 cups mixed baby greens
3 pears, thinly sliced
1 cup dried cranberries
1 cup toasted pecans
¾ cup cubed Havarti cheese
½ cup toasted sliced almonds

Steps:

  • Whisk olive oil, balsamic vinegar, brown sugar, garlic, salt, and black pepper in a bowl. Combine greens, pears, cranberries, pecans, and Havarti cheese in a large bowl. Pour balsamic vinegar dressing over salad and toss. Garnish with almonds to serve.

Nutrition Facts : Calories 604.2 calories, Carbohydrate 39.2 g, Cholesterol 17.7 mg, Fat 49.8 g, Fiber 7 g, Protein 7.6 g, SaturatedFat 8.7 g, Sodium 335.2 mg, Sugar 26.3 g

ARUGULA AND ROASTED PEAR SALAD



Arugula and Roasted Pear Salad image

Arugula and pears flourish during the cooler late-autumn weather. Put them together for a great balance of sweet and piquant. The arugula is lightly dressed with a maple-sweetened vinaigrette to accentuate the natural flavor of the pears.

Provided by Ellen Ecker Ogden

Categories     Salad     Fruit     Leafy Green     Appetizer     Roast     Vegetarian     Pear     Arugula     Fall     Party     Advance Prep Required     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 15

4 firm, almost-ripe pears (Bartlett or Bosc), peeled, cored, and cut lengthwise
2 tablespoons sugar
1 tablespoon butter, melted
2 tablespoons pine nuts
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove garlic, minced
Salt and pepper, to taste
N/A pepper
1/2 teaspoon Dijon mustard
1/2 teaspoon maple syrup
6 cups arugula or mixed salad greens
2 tablespoons dried cranberries
1/4 cup fresh Parmigiano-Reggiano cheese
12 calendula blossoms

Steps:

  • 1. Preheat the oven to 400°F.
  • 2. In a medium bowl, toss the pears, sugar, and butter. Arrange the pears in a single layer in a baking sheet. Bake, turning once, until the pears are barely tender, 10-15 minutes.
  • 3. Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside.
  • 4. In a large salad bowl, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and toss to coat.
  • 5. Divide the salad onto four chilled plates. Arrange the roasted pears in a fan around the center, and sprinkle with the cranberries, Parmesan cheese, and pine nuts. Scatter with petals from the calendula blossoms.

PEAR AND BLUE CHEESE SALAD



Pear and Blue Cheese Salad image

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

1 (10 ounce) package spring salad mix
1 red onion (thinly sliced)
1 Barlett pear (diced)
1/2 cup candied pecans
1/2 cup blue cheese crumbles
1/4 cup maple syrup
1/3 cup apple cider vinegar
1/2 cup mayonnaise
2 Tablespoons brown sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

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

PEAR-LIME GELATIN SALAD



Pear-Lime Gelatin Salad image

A "must" at our family reunions is this easy make-ahead gelatin salad. Try decorating the top with maraschino cherries. The red and lime-green color is especially pretty for the holidays.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 6

1 can (15 ounces) pear halves
1 package (3 ounces) lime gelatin
1 package (8 ounces) cream cheese, cubed
1 can (20 ounces) unsweetened crushed pineapple, well drained
1 cup chopped pecans, toasted, divided
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • Drain pears, reserving juice; set pears aside. In a small saucepan, bring juice to a boil. Stir in gelatin until dissolved. Remove from the heat; cool slightly. , In a food processor, combine pears and cream cheese; cover and process until smooth. Transfer to a large bowl; stir in gelatin mixture until blended. Stir in the pineapple and 3/4 cup pecans. Fold in whipped topping. , Pour into an ungreased 11x7-in. dish. Refrigerate until set. Sprinkle with remaining pecans. Cut into squares.

Nutrition Facts : Calories 401 calories, Fat 25g fat (12g saturated fat), Cholesterol 31mg cholesterol, Sodium 111mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 3g fiber), Protein 5g protein.

BUTTER LETTUCE SALAD WITH GORGONZOLA AND PEAR DRESSING



Butter Lettuce Salad with Gorgonzola and Pear Dressing image

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1/3 cup extra-virgin olive oil
3 tablespoons pear nectar
1 1/2 tablespoons white balsamic vinegar
1/2 tablespoon fresh lemon juice
1/4 teaspoon Dijon mustard
Half a 6-ounce ripe red Bartlett pear, peeled, cored and diced
1/2 cup coarsely crumbled gorgonzola cheese
1/4 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1 head butter lettuce, cut into 4 wedges
1 avocado, halved, pitted, peeled and diced
1/2 a large ripe red Bartlett pear, quartered lengthwise, cored and thinly sliced
1/3 cup hazelnuts (preferably skinned), toasted and roughly chopped
1/3 cup sweetened dried cranberries

Steps:

  • For the dressing: In a blender, blend together the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced pear, cheese, salt and pepper until smooth.
  • For the salad: Place the lettuce wedges on 4 salad plates. Arrange the avocado, pear slices, hazelnuts and cranberries around the lettuce. Drizzle with the dressing and serve.

PEAR AND BLUE CHEESE SALAD



Pear and Blue Cheese Salad image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 4 to 6 servings (10 cups)

Number Of Ingredients 11

2/3 cup nuts (walnuts, pecans, almonds, or cashews)
1 bunch watercress
1 bunch arugula
1 tablespoon cider vinegar
2 teaspoons whole-grain mustard
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 Belgian endive
2 ripe pears, such as Anjou, Bartlett, or Comice
2 ounces mild blue cheese (about 1/2 cup loosely packed crumbles)

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.

ENDIVE, PEAR, AND ROQUEFORT SALAD



Endive, Pear, and Roquefort Salad image

Provided by Ina Garten

Time 15m

Yield 3 servings

Number Of Ingredients 10

4 to 6 heads of Belgian endive
1 1/2 tablespoons Champagne vinegar or white wine vinegar
3/4 teaspoon Dijon mustard
*1 egg yolk, at room temperature
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons good olive oil
2 ripe Bartlett pears, halved, cored, and sliced
1/4 pound good Roquefort cheese
1/2 cup toasted walnut halves

Steps:

  • Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
  • In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.

STRAWBERRY, SPINACH, AND PEAR SALAD



Strawberry, Spinach, and Pear Salad image

Spinach leaves and romaine are tossed with balsamic vinaigrette and topped with sliced strawberries, sliced pears, toasted black walnuts, and feta cheese.

Provided by Allie

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 8

½ cup black walnuts
1 (10 ounce) bag spinach leaves
1 (10 ounce) bag romaine lettuce, torn
½ cup balsamic vinaigrette
8 large strawberries, sliced
2 pears - peeled, cored and sliced
1 (6 ounce) container crumbled feta
3 tablespoons balsamic vinaigrette

Steps:

  • Place the walnuts in a small skillet over medium-high heat; toast the nuts while stirring constantly for 4 to 5 minutes; set aside to cool completely.
  • Toss together the spinach and romaine lettuce in a large mixing bowl, and toss with 1/2 cup of balsamic vinaigrette. Arrange the strawberries, pears, feta cheese, and walnuts over the top of the salad. Dress the salad with another 3 tablespoons vinaigrette to serve.

Nutrition Facts : Calories 420.5 calories, Carbohydrate 27.9 g, Cholesterol 37.8 mg, Fat 31.3 g, Fiber 7.4 g, Protein 13.3 g, SaturatedFat 8.3 g, Sodium 1019 mg, Sugar 14.3 g

GORGONZOLA PEAR SALAD



Gorgonzola Pear Salad image

This quick, easy recipe really showcases pears. When I have leftover cooked chicken, I often add it to the recipe to make a main dish salad.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings (1-1/4 cups dressing).

Number Of Ingredients 10

1/3 cup white wine vinegar
1 can (15 ounces) pear halves, drained
1/2 teaspoon salt
1/3 cup olive oil
6 cups torn mixed salad greens
2 medium pears, chopped
1 medium tomato, seeded and finely chopped
3/4 cup chopped walnuts
1/4 cup crumbled Gorgonzola cheese
Coarsely ground pepper, optional

Steps:

  • For dressing, in a blender, combine the vinegar, pear halves and salt; cover and process until smooth. While processing, gradually add oil in a steady stream., In a salad bowl, combine the greens, chopped pears, tomato, walnuts and cheese. Drizzle with desired amount of dressing; toss to coat. Serve with pepper if desired. Refrigerate any leftover dressing.

Nutrition Facts :

LIME PEAR GELATIN SALAD



Lime Pear Gelatin Salad image

Great and green, this light gelatin salad made with pears and reduced fat cream cheese and whipped topping is a staple at any holiday meal in our family.

Provided by Elizabeth

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 4h10m

Yield 6

Number Of Ingredients 5

1 (.6 ounce) package sugar-free lime Jell-O®
1 cup boiling water
1 (15.25 ounce) can pear halves in juice
1 (3 ounce) package reduced-fat cream cheese, softened
1 ½ cups reduced-fat frozen whipped topping, thawed

Steps:

  • Whisk together the lime gelatin and boiling water in a large bowl until the gelatin dissolves. Pour the mixture into the container of a blender, and add the pear halves and cream cheese. Cover and blend until smooth. Pour back into the bowl, and gently whisk in the whipped topping. Transfer to a mold or serving bowl, cover and refrigerate until firm, at least 4 hours. To unmold, dip the mold briefly into hot tap water to loosen the gelatin, then invert onto a plate.

Nutrition Facts : Calories 125.2 calories, Carbohydrate 15.4 g, Cholesterol 10.8 mg, Fat 5.3 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 4 g, Sodium 147.6 mg, Sugar 9 g

PEAR CHICKEN SALAD



Pear Chicken Salad image

This beautiful, flavorful salad from Rebecca Baird of Salt Lake City, Utah is sprinkled with feta cheese, sweetened cranberries and walnuts for extra depth, pop, and crunch. -Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 14

6 cups spring mix salad greens
1 medium ripe pear, sliced
1-1/2 cups cooked chicken strips
1/4 cup crumbled feta cheese
1/4 cup dried cranberries
1/4 cup chopped walnuts or pecans
DRESSING:
1/4 cup olive oil
2 tablespoons orange juice
2 tablespoons white wine vinegar
1-1/2 teaspoons sugar
1/2 teaspoon grated orange zest
1/8 teaspoon salt
Dash pepper

Steps:

  • On each of four salad plates, arrange the greens, pear, chicken, feta cheese, cranberries and nuts. In a small bowl, whisk the dressing ingredients; drizzle over salads.

Nutrition Facts : Calories 348 calories, Fat 22g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 203mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.

BABY GREENS, PEAR, WALNUT, AND BLUE CHEESE SALAD



Baby Greens, Pear, Walnut, and Blue Cheese Salad image

An easy Baby Greens Salad recipe

Categories     Salad     Fruit     Leafy Green     Mustard     Nut     Side     No-Cook     Quick & Easy     Blue Cheese     Pear     Walnut     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 9

3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 medium shallot, minced
1 1/2 teaspoons chopped fresh thyme
1/2 cup olive oil
1 5-ounce bag mixed baby greens
2 large ripe pears, halved, cored, thinly sliced lengthwise
1 cup crumbled blue cheese
1 cup walnuts, toasted, coarsely chopped

Steps:

  • Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.
  • Toss greens in large bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve.

PEAR & BLUE CHEESE SALAD



Pear & Blue Cheese Salad image

This crisp fall salad gets its tartness from fresh pears, an extra crunch from pecans and a hint of creaminess from blue cheese. It's simple, but always impresses. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 5

12 cups torn romaine
2/3 cup balsamic vinaigrette
2 medium pears, sliced
2/3 cup crumbled blue cheese
2/3 cup glazed pecans

Steps:

  • Place romaine in a large bowl. Drizzle with vinaigrette; toss to coat. Top with pears, cheese and pecans. Serve immediately.

Nutrition Facts : Calories 133 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 324mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

FRESH APPLE & PEAR SALAD



Fresh Apple & Pear Salad image

This fun combination of ingredients comes together beautifully in one flavor-packed dish. Crunchy apples and ripe, juicy pears are fantastic tossed with crisp, cool cucumbers and a spicy dressing. -Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 11

4 medium apples, thinly sliced
2 medium pears, thinly sliced
1 medium cucumber, seeded and chopped
1 medium red onion, halved and thinly sliced
1/4 cup apple cider or juice
1 tablespoon snipped fresh dill or minced fresh tarragon
1 tablespoon olive oil
1 tablespoon spicy brown mustard
2 teaspoons brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine apples, pears, cucumber and onion. In a small bowl, whisk remaining ingredients until blended. Pour over apple mixture and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 96 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges

Tips:

  • Use ripe but firm pears for this salad. They should yield to gentle pressure but not be mushy.
  • If you don't have a mandoline, you can use a sharp knife to thinly slice the pears. Just be careful to slice them evenly so that they cook evenly.
  • To make the salad ahead of time, simply slice the pears and toss them with the lemon juice. Then, cover and refrigerate for up to 24 hours. When you're ready to serve, add the remaining ingredients and toss to combine.
  • This salad is also delicious with other types of fruit, such as apples, grapes, or berries. Feel free to experiment with different combinations to find your favorite.

Conclusion:

This pear salad is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. Whether you like it sweet, savory, or somewhere in between, this salad has something for everyone. So next time you're looking for a healthy and delicious side dish, give this pear salad a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #5-ingredients-or-less     #salads     #eggs-dairy     #fruit     #american     #southern-united-states     #easy     #beginner-cook     #dinner-party     #heirloom-historical     #holiday-event     #cheese     #inexpensive     #pears     #3-steps-or-less

Related Topics