From yikes_edoc@hotmail.com Mon Jul 19 10:38:28 2004 Date: Sat, 17 Jul 2004 14:30:53 +0000 (UTC) From: Edoc Newsgroups: rec.food.recipes Subject: Pear Salad (7) Collection Followup-To: rec.food.cooking, rec.food.recipes Grape and Pear Salad Roasted Pear Salad with Port Vinaigrette Golden Pear Salad Pear Salad With Lemon Dressing Pear Salad with Stilton Dressing Bavarian Pear Salad Autumn Pear Salad With Dry Cherries Grape and Pear Salad 3 cups - Seedless Grapes (rinsed and cut in half) 1 cup - Red Pears (cored and cut into about 1/8 wedges) 1/2 cup - Rice Vinegar 1/4 cup - Basil (fresh, chopped) 1/2 lb - Shrimp (small, shelled, cooked) To taste - Salt and Pepper Butter Leaf Lettuce In a bowl, gently mix grapes, pears with the rice vinegar, basil, shrimp, salt, and pepper. Take several leaves of Butter Leaf Lettuce, rinse them and then lay on a plate as a cradle. Spoon equal amounts of your grape/pear mixture onto the leaves. Source: http://www.kovr13.com/10oct00/dr100200a.htm Roasted Pear Salad with Port Vinaigrette by Richard Nigro at Junipers Restaurant in Ottawa 1 pear per salad: Toss lightly with a mixture of red wine, port, sugar and set aside. Roast lightly in a hot oven to serve. Vinaigrette: 4 cups red wine 8 Tbsp. raspberry vinegar 1 1/2 cup olive oil 1 Tbsp. roasted garlic minced 1 cup of port 8 Tbsp. walnut oil 2 Tbsp. shallots minced 1 Tbsp. good blue cheese per serving minced greens including field greens, watercress, spinach, arugula To make the vinaigrette: Combine the red wine and port and bring to a boil. Reduce to 1 cup. Source: http://ottawa.cbc.ca/ontariotoday/recipes/archives/roasted_pear_salad.htm From: yikes_edoc@hotmail.com (Edoc) Golden Pear Salad 3 Tbsp. carrots, shredded 3 Tbsp. Cheddar cheese, shredded 1 Tbsp. French salad dressing 1 (8 1/2 oz.) pear halves, drained Lettuce leaves Combine first 3 ingredients; spoon into pear halves. Arrange on lettuce. Yields 2 servings. Source: http://www.free-greetingcards.co.uk/pear_recipes/golden_pear_salad.htm Pear Salad With Lemon Dressing 1 sm. head iceberg lettuce 1 banana, sliced 1 red apple, unpeeled and diced 1 orange, peeled and cut into wedges 1 pear, peeled and diced 1/4 cup roasted peanuts Seeds of 1 pomegranate 1/2 lime, thinly sliced Strips of orange peel Lemon Dressing: 6 Tbsp. olive oil 2 Tbsp. lemon or lime juice 2 Tbsp. red wine vinegar 2 tsp. sugar 1/4 tsp. salt 1/4 tsp. pepper Line a bowl or platter with some whole lettuce leaves. Shred the rest and place in salad bowl. Combine banana, apple, orange and pear. Place over the lettuce. Top with peanuts and seeds. Combine all the dressing ingredients, blending well. Pour over salad tossing well. Garnish with the lime slices and orange peel strips. Serve immediately. Source: http://www.free-greetingcards.co.uk/pear_recipes/pear_salad_with_lemon_dressing.htm Pear Salad with Stilton Dressing Recipe More Soups and Salads Recipes Solutions Adapted from Vegetarian Planet, by Didi Emmons (Harvard Common Press, This is a perfectly elegant salad: crisp pears and endive make a lovely foil for the creamy, calcium-rich dressing, while chopped walnuts add beneficial Omega-3 oils. Smooth, creamy Stilton dressing imparts wonderful flavor to this salad, but if you can't find Stilton, Roquefort or Gorgonzola make very tasty substitutes. Dressing 3 ounces Stilton cheese 1 teaspoon honey 1 garlic clove 3 tablespoons whole, low-fat, or nonfat sour cream 2 tablespoons sherry vinegar, white wine vinegar, or champagne vinegar 1/4 cup half-and-half Salt and freshly-ground black pepper to taste Salad 2 Belgian endive heads, halved lengthwise, cut into 1-inch crosswise slices 1 bunch watercress, stems trimmed 1 large ripe pear, sliced thin 3 tablespoons chopped walnuts or pecans, lightly toasted Thin slices of red onion (optional) In a blender or food processor, combine two-thirds of the Stilton, and all of the honey, the garlic, the sour cream, and the vinegar. Blend until the mixture is smooth. With the machine running, add the half and half. Transfer the dressing to a bowl, and add the salt and pepper. Cover and refrigerate the dressing until you are ready to use it. When you are ready to serve the salad, put the half rings of endive into the bowl, add the watercress, and toss. Place a large handful of the greens onto each of the four salad plates. Lay the pear slices over the salad, and drizzle about 3 tablespoons dressing over each plate. Crumble the remaining Stilton, and garnish the salad with the cheese, the walnuts or pecans, and, if you like, the red onion. Serve immediately. Serves 4, with dressing left over. Source: http://www.care2.com/channels/solutions/food/1054 Bavarian Pear Salad Simple to prepare, no-cook German fare. A hearty entree strikes a balance of flavors with sweet pear and sauerkraut complimenting a choice of sausage. Anjou or Bosc pears are equally suitable. 2 Anjou or Bosc Pears, sliced Lemon or Lime juice 12 ounces ready-to-eat lowfat kielbasa or turkey sausage, cut into 1/2-inch slices 1 can (16 oz.) sauerkraut, rinsed and well-drained 1/3 cup chopped sweet pickles 1 small onion, chopped 1/2 teaspoon dill weed 2 teaspoons vegetable oil 1 tablespoon sugar Dip pears in lemon juice to prevent discoloration. Combine sausage, sauerkraut, pickles, onion and dill; fold in pears. Combine oil and sugar; mix well. Gently stir into sauerkraut mixture. Refrigerate several hours. Always be sure to use ripe pears. source: http://www.usapears.com/recipes.php?recipe_id=107 Autumn Pear Salad With Dry Cherries Pears, gorgonzola, Michigan dry cherries and walnuts give this salad flavors that shut fall. A personal favorite of mine, great with a grilled chicken breast and a nice loaf of bread. Vinaigrette 1 cup cranberry juice 2 tablespoons fresh cranberries 2 tablespoons cranberries 1/4 cup red wine vinegar 1 tablespoon minced red onion 1/3 cup of canola oil pinch of black pepper Vinaigrette: Combine first five ingredients in pour into a blender, with the blender slowly running incorporate the canola oil and continue to blend for one minute. Season with salt and pepper and reserve. Salad 6 cups field mix 3 tablespoons walnut pieces 4 tablespoons re-hydrated dry cherries 1/2 cup diced peeled pears 4 tablespoons crumbled gorgonzola cheese 8 tablespoons cranberry vinaigrette Salad: Place the field mix in a large bowl and toss with 1/4 cup of the cranberry vinaigrette. Arrange the greens on two large plates (served as lunch entree) or four small plates as side salads. Top with pears, gorgonzola cheese, walnuts and dry cherries. Serve. Serves between 2 and 4 Source: http://www.chef-recipes.com/autumn-pear-salad.htm -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/