Best 6 Summer Salad With Asiago Pears And Cashews Recipes

Escape the summer heat with a refreshing and flavorful twist on a classic salad. This delightful Summer Salad with Asiago, Pears, and Cashews features a medley of crisp greens, sweet pears, tangy cheese, and crunchy nuts. Dressed in a light and zesty honey-balsamic vinaigrette, this vibrant salad is a symphony of textures and flavors that will tantalize your taste buds. Indulge in the perfect balance of sweet, savory, and tangy in every bite.

In addition to this delectable summer salad, the article offers a collection of equally enticing recipes. Satisfy your sweet cravings with the indulgent Chocolate Lava Cakes, featuring rich, decadent chocolate centers that ooze out upon every spoonful. For a delightful breakfast or brunch treat, try the fluffy and aromatic Blueberry Pancakes, bursting with juicy blueberries and a hint of lemon zest. Spice up your meals with the flavorful Chicken Tacos, filled with tender, succulent chicken and topped with a zesty salsa and creamy avocado. And for a quick and easy appetizer, whip up the crowd-pleasing Spinach Artichoke Dip, a creamy and cheesy delight that is perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

SUMMER SALAD WITH ASIAGO, PEARS, AND CASHEWS

Summer Salad with Asiago, Pears, and Cashews image

Enjoy this fresh toss salad made with greens and pear. Perfect for side dish that can be ready in 15 minutes.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 5

Number Of Ingredients 10

Ingredients

1/4 cup olive oil
1 tablespoon balsamic vinegar
2 teaspoons honey
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 bag (5 oz) mixed spring greens
1/2 cup shaved Asiago cheese
1 medium ripe pear, thinly sliced
1/2 cup cashew halves and pieces

Steps:

In small jar with tight-fitting lid, shake dressing ingredients.
In medium bowl, toss greens with dressing; arrange on serving platter. Top with remaining salad ingredients. Serve immediately.

Nutrition Facts : Calories 270, Carbohydrate 14 g, Cholesterol 10 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 8 g, TransFat 0 g

CASHEW-PEAR TOSSED SALAD

Cashew-Pear Tossed Salad image

A friend who does a lot of catering fixed this salad for our staff Christmas party several years ago, and we all asked for the recipe. The unexpected sweet-salty mix and lovely dressing make it a hit with everyone. -Arlene Muller, Kingwood, Texas

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 15 servings.

Number Of Ingredients 13

Ingredients

1 bunch romaine, torn
1 cup shredded Swiss cheese
1 cup salted cashews
1 medium pear, thinly sliced
1/2 cup dried cranberries
POPPY SEED VINAIGRETTE:
2/3 cup olive oil
1/2 cup sugar
1/3 cup lemon juice
2 to 3 teaspoons poppy seeds
2 teaspoons finely chopped red onion
1 teaspoon prepared mustard
1/2 teaspoon salt

Steps:

In a large salad bowl, combine the romaine, cheese, cashews, pear and cranberries. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 228 calories, Fat 17g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 171mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.

SPINACH, PEAR, AND FRISEE SALAD WITH CURRIED CASHEWS

Spinach, Pear, and Frisee Salad with Curried Cashews image

Provided by Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 20

Ingredients

3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
3 tablespoons sesame seeds, toasted
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
1/2 cup vegetable or peanut oil
3/4 cup cashews (about 3 ounces)
1 tablespoon unsalted butter, melted
1 teaspoon chopped fresh rosemary
1 teaspoon curry powder
1 teaspoon dark brown sugar
1/2 teaspoon kosher salt
1/8 teaspoon cayenne, or more, to taste
1/2 pound bacon, sliced (about twelve 1/4-inch-thick slices)
12 cups loosely packed spinach leaves, washed well, dried, stems trimmed and torn into pieces if leaves are large
6 cups loosely packed frisee, stems trimmed, washed, dried, and torn into bite-size pieces
2/3 cup thinly sliced red onions
3 small pears, halved, cored, and thinly sliced
6 small bunches grape

Steps:

To make the vinaigrette, whisk together the vinegar, mustard, honey, sesame seeds, garlic, and salt and pepper, to taste, in a bowl. Gradually whisk in the oil. Set aside.
To make the curried cashews, preheat the oven to 400 degrees F.
On a baking sheet, toast the cashews until golden, 8 to 10 minutes. Meanwhile, combine the melted butter, rosemary, curry powder, brown sugar, salt, and cayenne in a bowl. Add the toasted cashews while they are still hot and toss with a rubber spatula so they are thoroughly coated with the spices and butter. Leave the oven on to cook the bacon.
Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan and cut the slices into 1-inch pieces. Keep the bacon warm.
In a large bowl, combine the spinach, frisee, red onions, and sliced pears. Toss with enough vinaigrette to coat everything well.
Divide the salad among 6 plates. Garnish each salad with pieces of warm bacon and spiced cashews. Set a grape cluster on the side of each salad.
The bacon can be cooked ahead, stored in the refrigerator, and reheated. The cashews can be cooked early in the day and stored at room temperature. The vinaigrette can be stored refrigerated, tightly covered, for several days.

PEAR AND STILTON (OR ASIAGO) SALAD

Pear and Stilton (Or Asiago) Salad image

A delicious recipe by the Best of Bridge ladies - a group of wonderful cooks from my hometown in Alberta. It is a very popular salad with the nurses at work. Enjoy!

Provided by Nif_H

Categories Low Protein

Time 10m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup fresh lemon juice
1/4 cup canola oil
1 tablespoon liquid honey
2 teaspoons grainy mustard or 2 teaspoons Dijon mustard
12 leaves butter lettuce
2 fresh pears, cored and thinly sliced
1 ounce Stilton cheese, crumbled or 1 ounce asiago cheese, shaved
1/4 cup pine nuts, toasted

Steps:

n small bowl, whisk together lemon juice, oil, honey and mustard.
Place 3 lettuce leaves on each plate. Arrange sliced pears on top and sprinkle with cheese and pine nuts.
Drizzle dressing over top.

ASIAGO TOASTED CHEESE PUFFS

Asiago Toasted Cheese Puffs image

A rich and tasty appetizer. People will request the recipe EVERY time you make it!

Provided by Alison Brune

Categories Appetizers and Snacks Pastries

Time 13m

Yield 12

Number Of Ingredients 9

Ingredients

1 cup grated Asiago cheese
1 teaspoon pressed garlic
⅓ cup mayonnaise
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 pinch salt
1 pinch ground black pepper
1 French baguette, thinly sliced

Steps:

Preheat the broiler.
In a mixing bowl, combine the Asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper. If the mixture does not hold together well, add more mayonnaise, if desired.
On a baking sheet, arrange the baguette slices in a single layer. Spread the Asiago mixture on the slices. Broil for 3 minutes, or until the cheese is melted and lightly browned. Serve immediately.

Nutrition Facts : Calories 186.7 calories, Carbohydrate 21.9 g, Cholesterol 10.4 mg, Fat 8.1 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 2.5 g, Sodium 390.2 mg, Sugar 1 g

PEAR AND GREENS SALAD WITH MAPLE VINAIGRETTE

Pear and Greens Salad with Maple Vinaigrette image

Bursting with sweet pears, tart cranberries and crunchy pecans, this 15-minute salad is topped off with a tasty maple dressing.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 6

Number Of Ingredients 10

Ingredients

1/4 cup real maple syrup or organic maple-flavored syrup
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup canola or vegetable oil
1/3 cup pecan halves
8 cups torn mixed salad greens
3 medium pears, peeled, cut into wedges
1/3 cup organic sweetened dried cranberries

Steps:

In small bowl, mix all vinaigrette ingredients except oil with wire whisk. Beat in oil until blended.
Place pecans in 1-cup glass measuring cup. Microwave on High 2 minutes to 2 minutes 30 seconds, stirring every 30 seconds, until browned.
Divide salad greens among 6 serving plates. Arrange pear wedges on greens; sprinkle with pecans and cranberries. Drizzle vinaigrette over salads.

Nutrition Facts : Calories 240, Carbohydrate 26 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 18 g, TransFat 0 g

Tips:

Use ripe, firm pears for the best flavor and texture.
To save time, you can use store-bought rotisserie chicken.
If you don't have cashews, you can substitute another type of nut, such as almonds or walnuts.
For a vegetarian version of this salad, omit the chicken and add an extra cup of chickpeas.
This salad can be served immediately or chilled for later.

Conclusion:

This summer salad with Asiago pears, cashews, and chicken is a delicious and refreshing dish that is perfect for a summer gathering. It is easy to make and can be tailored to your own preferences. With its sweet and savory flavors, this salad is sure to be a hit with everyone who tries it.