PEAR AND BLUE CHEESE SALAD
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
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
PEAR & BLUE CHEESE WALNUT SALAD W/ PEAR VINAIGRETTE
This is a recipe I clipped from a cooking magazine over 20 years ago. I suppose the salad is similar to others posted but the dressing is slightly different. Pear nectar can be found amongst the canned juices at your grocer. Buy a good crumbled blue cheese and feel free to cheat and buy pre-sweetened nuts. Enjoy this refreshing salad. Cook time is sugar coating the nuts.
Provided by Chicagoland Chef du
Categories Salad Dressings
Time 40m
Yield 8 salads, 8 serving(s)
Number Of Ingredients 14
Steps:
- Halve and core the pears. Slice thin, brush with lemon juice to prevent browning. This may be done up to 60 minutes ahead.
- To arrange the salads: line plates with salad greens.
- Fan pear slices atop each serving.
- Sprinkle with some blue cheese and candied nuts.
- Drizzle with dressing. Serve extra on the side.
- CANDIED WALNUTS / PECANS.
- Line a baking sheet with foil. Butter or spray with a nonstick oil.
- In a heavy skillet, over medium heat, combine: 1 C walnuts, 1/2 C sugar and 2 T butter.
- Cook until sugar starts to melt, DO NOT stir. Reduce heat to low and cook 'til sugar is golden brown. Stirring occasionally.
- Remove from heat and pour onto prepared baking sheet. Cool completely. Break into clusters.
- PEAR NECTAR VINAIGRETTE.
- In a screw top jar, combine:
- white wine vinegar, oil, pear nectar, Dijon mustard, salt, pepper.
- Cover and shake well.
- Store in refrigerator for up to one week.
- Shake before serving.
- Makes about 1°C.
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