Time 15m Yield Makes 8 servings, about 1-1/4 cups each. Number Of Ingredients 6 Steps:
Toss greens with fruit in large bowl. Add dressing; mix lightly. Top with nuts and cheese.
Time 15m Yield 2 servings. Number Of Ingredients 8 Steps:
In a large skillet, saute pear in 1 tablespoon butter until lightly browned, about 7 minutes. In a small skillet, saute pecans in remaining butter until lightly browned, about 5 minutes; sprinkle with 1/8 teaspoon salt., Divide salad greens between two salad plates; arrange pears over greens. Sprinkle with pecans. In a small bowl, whisk the vinegar, oil, pepper and remaining salt. Drizzle over salad.
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.
Time 10m Yield Makes 8 servings, 1 cup each. Number Of Ingredients 7 Steps:
Combine nuts and cinnamon sugar in microwaveable pie plate sprayed with cooking spray; spread evenly onto bottom of pie plate. Microwave on HIGH 1 to 1-1/2 min. or until nuts are toasted, stirring every 30 sec. Toss greens with pears, cheese and cranberries in large bowl. Add nuts and dressing; mix lightly. Serve immediately.
Time 30m Yield 12 servings (1 cup each). Number Of Ingredients 15 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.
Time 15m Yield 6 Number Of Ingredients 10 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.
Time 12m Yield 5 serving(s) Number Of Ingredients 8 Steps:
Put pecans, cinnamon & sugar in a zip-lock bag. Seal the bag & toss to coat. Spread nuts evenly onto the bottom of a microwaveable pie plate & microwave on HIGH up to 1 1/2 minutes or until toasted, stirring every 30 seconds. In a large bowl, carefully mix greens with pears, cheese & cranberries. Just before serving add pecans & dressing, then mix carefully.
Yield Makes 10 to 12 servings Number Of Ingredients 16 Steps:
Roast pears and make salad: Put oven rack in middle position and preheat oven to 425°F. Toss pears with oil and spread in 1 layer in a 17- by 12-inch shallow baking pan, then season with salt and pepper. Roast pears, stirring and turning over twice, until pears are tender and beginning to brown, 20 to 30 minutes, then cool about 15 minutes. While pears are roasting and cooling, tear enough tender chicory and escarole leaves (discard ribs) into bite-size pieces to measure 6 cups total. Tear enough radicchio, watercress, mizuna, and romaine into bite-size pieces to measure 10 cups total. Toss torn greens in a large bowl and reserve remaining greens for another use. Make dressing and toss salad: Whisk together shallot, vinegar, honey, salt, and pepper, then add oil in a slow stream, whisking until emulsified. Just before serving, add roasted pears and dressing to greens and toss to combine well.
More about “pecan pear green salad recipes”
Time 15m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
In large bowl mix leaf salad greens and romaine lettuce. Leaving peeling on for color, cut apple and pears in bite-size pieces and add to greens. Add crumbled blue cheese and toasted pecans. Drizzle only enough vinaigrette dressing to moisten well. Toss well. Serve immediately.
