From yikes_edoc@hotmail.com Mon Jul 19 10:42:27 2004 Date: Sat, 17 Jul 2004 14:37:17 +0000 (UTC) From: Edoc Newsgroups: rec.food.recipes Subject: Pear Salad (8) Collection Followup-To: rec.food.cooking, rec.food.recipes 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 ounces 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 tablespoons red wine vinegar 1 1/2 teaspoons white sugar 1 1/2 teaspoons prepared mustard 1 clove garlic, chopped 1/2 teaspoon 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. Source: http://salad.allrecipes.com/az/RcqfrtPrSld.asp 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. Dressing 2 tablespoons minced shallot 3 tablespoons vegetable broth 3 tablespoons extra-virgin olive oil 1 1/2 tablespoons balsamic vinegar 1/2 teaspoon Dijon mustard 1/4 teaspoon salt, or to taste Freshly ground pepper to taste Salad 1/2 cup chopped walnuts 2 firm red Bartlett pears 5 cups butterhead lettuce (Bibb or Boston), washed, dried and torn into bite-size pieces 4 cups 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. Source: http://www.eatingwell.com/articles_recipes/recipes/recipes_fall03/arugula_pear_salad.htm 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. Dressing 1/3 cup rice vinegar 2 teaspoons cranberry juice concentrate 1 teaspoon Dijon mustard 1/3 cup olive oil Salt and freshly ground black pepper to taste Salad 9 cups mixed greens 2 medium Anjou or Bosc pears cored and thinly sliced lengthwise 3 ounces blue or gorgonzola cheese -- crumbed 3 tablespoons chopped walnuts 3 tablespoons 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. Source: http://vegetarian.about.com/library/newsletters/blpearsalad.htm Greek Pear Salad Greek Vinaigrette: 1/4 cup olive oil, or vegetable oil 3 to 4 tablespoons white wine vinegar 2 teaspoons sugar 1/2 teaspoon dried oregano Salad: 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 ounces 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 Source: http://www.basic-recipes.com/salads/greek.htm Quick Curried Turkey and Pear Salad Prep Time: 25 minutes Yield: 2 to 4 servings 1 tablespoon madras curry powder 1 lemon, juiced 1/2 cup mayonnaise 2 cups 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 Source: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_15635,00.html Pear Salad with Raspberry Cream Cream 3/4 cup sour cream 1/4 cup raspberry preserves 3 T. red wine vinegar 1/8 t. Dijon mustard Salad 4 firm, ripe pears 2 T. 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. Source: http://www.thatsmyhome.com/simplysalads/peasal.htm Pear Salad with Caramelized Pecans 1/4 cup sugar 2 tablespoons water, divided 1/2 cup chopped pecans, lightly toasted 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 garlic clove, minced 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 cups arugula 2 heads 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. Source: http://www.enquirer.com/editions/2003/07/02/tem_secrets02rehab.html 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. Source: http://www.globalgourmet.com/food/pasta/2000/0200/salad.html -- 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/