Pear Salad (8) Collection
roquefort pear salad 
arugula and pear salad 
autumn pear salad 
greek pear salad 
quick curried turkey and pear salad 
pear salad with raspberry cream 
pear salad with caramelized pecans 
romaine, fennel and pear salad with apple-cider vinaigrette and walnuts 
roquefort pear salad 
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. 
prep time: approx. 20 minutes. 
cook time: approx. 10 minutes. 
ready in: approx. 30 minutes. 
makes 6 servings (6 servings). 
1 head  leaf lettuce, torn into bite-size pieces
3   pears - peeled, cored and chopped
5 oz.  roquefort cheese, crumbled
1   avocado - peeled, pitted, and diced
1/2 cup  thinly sliced green onions
1/4 cup  white sugar
1/2 cup  pecans
1/3 cup  olive oil
3 Tbsp  red wine vinegar
1-1/2 tsp  white sugar
1-1/2 tsp  prepared mustard
1 clove  garlic, chopped
1/2 tsp  salt
  fresh ground black pepper to taste
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. 
arugula and pear salad 
in this salad, the peppery taste of arugula contrasts nicely with the 
creaminess of the pears. for extra flavor, crumble some gorgonzola 
cheese over the salads. 
prep time: 15 minutes 
start to finish: 25 minutes 
to make ahead: the dressing will keep, covered, in the refrigerator 
for up to 2 days. 
2 Tbsp  minced shallot
3 Tbsp  vegetable broth
3 Tbsp  extra-virgin olive oil
1-1/2 Tbsp  balsamic vinegar
1/2 tsp  dijon mustard
1/4 tsp  salt, or to taste
  freshly ground pepper to taste
1/2 cup  chopped walnuts
2   firm red bartlett pears
5 cup  butterhead lettuce (bibb or boston), washed, dried and torn
  into bite-size pieces
4 cup  arugula, trimmed, washed and dried
  to make:
to prepare dressing: whisk shallot, broth, oil, vinegar, mustard, 
salt and pepper in a small bowl. 
to prepare salad: toast walnuts in a small dry skillet over 
medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes. 
transfer to a small bowl and let cool. 
just before serving, cut pears into 16 slices each. place in a 
large bowl. spoon on 1 tablespoon of the dressing and toss to coat. 
add lettuce, arugula and the remaining dressing; toss well. divide 
among 8 plates. top with walnuts. 
ingredient note: commercial vegetable broth is readily available in 
natural-foods stores and many supermarkets. we especially like the 
imagine and pacific brands, sold in convenient aseptic packages that 
allow you to use small amounts and keep the rest refrigerated. 
makes 8 servings, about 1 cup each. 
per serving: 132 calories; 11 g total fat (1 g sat, 5 g mono); 0 mg 
cholesterol; 9 g carbohydrate; 2 g protein; 2 g fiber; 93 mg sodium. 
autumn pear salad 
>from vegetarian times 
serves 6. 
walnuts, crumbled blue cheese and ripe pears turn a simple green salad 
into a delicious fall classic. 
1/3 cup  rice vinegar
2 tsp  cranberry juice concentrate
1 tsp  dijon mustard
1/3 cup  olive oil
  salt and freshly ground black pepper to taste
9 cup  mixed greens
2 medium  anjou or bosc pears
  cored and thinly sliced lengthwise
3 oz.  blue or gorgonzola cheese -- crumbed
3 Tbsp  chopped walnuts
3 Tbsp  dried cranberries
dressing: in small bowl, whisk together vinegar, juice concentrate and 
mustard. slowly add oil, whisking until blended and thickened. season 
with salt and pepper. 
divide greens among 6 individual serving plates. top each with sliced 
pears, crumbled cheese, walnuts and cranberries. drizzle each with 
some dressing and serve. 
per serving with 1 tablespoon dressing: 176 cal.; 6g prot.; 13g total 
fat (4g sat. fat); 32g carb.; 11mg chol.; 205mg sod.; 4g fiber. 
greek pear salad 
  greek vinaigrette:
1/4 cup  olive oil, or vegetable oil
3 to 4 Tbsp  white wine vinegar
2 tsp  sugar
1/2 tsp  dried oregano
2   california bartlett pears, cored and sliced
1   cucumber, thinly sliced
1   tomato, cut into wedges
1/2 cup  pitted black olives, or greek-style olives, drained
4 oz.  feta cheese, or monterey jack cheese, sliced
in medium bowl, combine oil, vinegar, sugar and oregano. add pears and 
spoon dressing over to cover all surfaces. in salad bowl, combine 
cucumber, tomato, olives and cheese. arrange pears on salad. pour 
remaining dressing over top. tip: may be prepared up to 4 hours ahead. 
makes 4 servings 
quick curried turkey and pear salad 
prep time: 25 minutes 
yield: 2 to 4 servings 
1 Tbsp  madras curry powder
1   lemon, juiced
1/2 cup  mayonnaise
2 cup  1/2 inch diced turkey breast meat
2   pears, peeled and cut 1/2 inch dice
3   scallions, sliced
  salt and black pepper
2   romaine lettuce hearts, washed, dried, and cut into large chiffonade
mix the curry with the lemon juice, to dissolve. mix in the 
mayonnaise. fold in with the turkey, pears, and scallions. season. 
serve on a bed of romaine leaves. 
wine suggestion: bernadus chardonnay 1997 
pear salad with raspberry cream 
3/4 cup  sour cream
1/4 cup  raspberry preserves
3 tsp  red wine vinegar
1/8 tsp  dijon mustard
4   firm, ripe pears
2 tsp  lemon juice
1 head  bibb lettuce, torn
1 small  head romaine lettuce, torn
1/2 cup  freshly shredded parmesan cheese
6   bacon slices, cooked and crumbled
1/2 cup  fresh raspberries
whisk together first 4 ingredients. set dressing aside. 
peel pears, if desired; quarter pears. brush with lemon juice. 
arrange lettuce on 4 plates. arrange pear quarters over lettuce. 
drizzle with dressing; sprinkle with cheese, bacon, and raspberries. 
yield: 4 servings. 
pear salad with caramelized pecans 
1/4 cup  sugar
2 Tbsp  water, divided
1/2 cup  chopped pecans, lightly toasted
2 Tbsp  extra-virgin olive oil
2 Tbsp  fresh lemon juice
1   garlic clove, minced
1 tsp  salt
1/4 tsp  freshly ground black pepper
4 cup  arugula
2 head  boston lettuce (about 4 cups)
3   bosc pears, cored, diced
1/3 cup  chopped green onions
1/4 cup  crumbled blue cheese
lightly spray cookie sheet with vegetable oil spray; set aside. in 
small saucepan, bring sugar and 1 tablespoon water to boil. continue 
to cook over medium-high heat without stirring until mixture turns 
golden, about 10 minutes. remove from heat. stir in pecans; spread in 
single layer on prepared cookie sheet. let stand until cool, then 
break into pieces. 
in cup, whisk together olive oil, remaining water, lemon juice, 
garlic, salt, and pepper until thoroughly combined. 
in large serving bowl, tear arugula and boston lettuce into strips. 
add pears, green onions, cheese and caramelized pecan pieces. drizzle 
dressing over salad; toss to coat. makes 6 to 8 servings. 
romaine, fennel and pear salad 
with apple-cider vinaigrette and walnuts 
serves 6 
1 cup  apple cider
1/2 cup  apple cider vinegar
1/2 cup  olive oil
  salt and pepper
1 large  head romaine, torn into bite-size pieces
1 large  fennel bulb, greens
  and stems removed, bulb julienned
2   cucumbers, peeled and diced
3   ribs celery, sliced
3   ripe pears, peeled, cored and sliced
1/2 cup  walnuts, toasted and chopped
boil apple cider in a small saucepan over medium-high heat until 
reduced to 1/4 cup. let cool (can be done the night before). combine 
reduced cider and vinegar in a small bowl. whisking constantly, add 
olive oil in a stream until well combined; season with salt and 
pepper, and set aside. 
in a large bowl, combine romaine, fennel, cucumber, celery and pears. 
toss well. add vinaigrette and combine well. add walnuts, toss again, 
and serve immediately. 
(ID: 6909) Mirror: Sat, Jul 17, 2004

Recipes by Category
AppetizersBean SaladsBeansBiscuits
DressingsFruit SaladsJamsJellies
PastaPasta SaladsPastriesPesto
Potato SaladsPreservesPuddingsRelishes

Recipes by Region
Middle EasternMoroccanNorwegianPersian
Related Recipes
Pear Salad (8) Collection
Pear Salad (2) Collection
Pear Salad (7) Collection
Pear Salad
Roquefort Pear Salad
bavarian pear salad
Pear Turkey Salad
golden pear salad
grape and pear salad
Pear and Pecan Salad
Almond-Chicken Pear Salad
pear salad with lemon dressing
pear salad with stilton dressing
blue cheese and pear salad
jicama, watercress, snow pea & pear salad
Pear Salad With Cream Cheese Dressing
roasted pear salad with port vinaigrette
autumn pear salad with dry cherries
Fresh Pear And Romaine Salad With Blue Cheese
baby field greens and pear salad with gorgonzola vinaigrette

>> More Related Recipes