BEET AND ASIAN PEAR SALAD WITH BABY GREENS
Categories Salad Fruit Leafy Green Side Apple Beet Winter Asian Pear Lettuce Gourmet
Number Of Ingredients 8
Steps:
- In a saucepan simmer beets in water to cover by 1 inch, covered, 40 minutes or until tender. Drain beets and cool. Beets may be prepared up to this point 1 day ahead and chilled, covered.
- Peel beets and cut into 3/4-inch wedges. Peel and core pear and cut into 1/2-inch wedges. In a small saucepan heat jelly, lemon juice, and mustard over low heat, stirring, until blended and jelly is melted. In a bowl combine beets and pear with warm dressing, tossing to coat.
- Divide greens among 4 salad plates and spoon beet mixture over them. Sprinkle salads with chives.
BEET AND PEA SALAD
I got the idea for this recipe from my daughter-in-law who had tried a beet and pea salad at an organic food co-op. She was sure the beets had been pickled and the dressing was made with mayonnaise. She thought the salad included cabbage, but I decided to keep the recipe very simple. It was a major hit with my husband who hates beets.
Provided by Denise Rutledge
Categories Beet Salad
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Dice or julienne pickled beets. Toss with peas and onion in a bowl.
- Combine vegan mayonnaise and onion powder in a separate bowl. Stir into beet mixture.
- Chill to let flavors blend, about 1 hour. Serve.
Nutrition Facts : Calories 200.8 calories, Carbohydrate 17.2 g, Fat 13.7 g, Fiber 3.5 g, Protein 3.6 g, SaturatedFat 2.2 g, Sodium 266.5 mg, Sugar 8.2 g
BEET AND BABY GREENS SALAD
Steps:
- In 9-inch microwavable pie plate, place beets, overlapping slightly. Add 1/4 cup water; cover with plastic wrap. Microwave on High 4 to 5 minutes or until almost tender when pierced with a fork; drain.
- Meanwhile in small bowl, beat oil and vinegar with wire whisk until blended.. Place baby greens on large serving plate; arrange cooked beets on baby greens. Drizzle dressing over beets and baby greens; top with onion and cheese.
Nutrition Facts : Calories 230, Carbohydrate 14 g, Cholesterol 15 mg, Fat 3, Fiber 4 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 9 g, TransFat 0 g
ASIAN PEAR SALAD
This recipe is from my favorite chef, Nathan Lyon. I saw him make this on his program and just had to get the recipe, it looked so good. Prep time = cook time.
Provided by kitty.rock
Categories Salad Dressings
Time 10m
Yield 4 1/2 cup servings, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl combine the Asian pear, radicchio, baby greens, blue cheese, and pecans.
- In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, sugar (or honey), pinch of salt, and a few good grinds of pepper.
- Add the shallots to the vinaigrette then set aside.
- When serving, dress the greens lightly, season to taste, and serve immediately.
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