Candied Pecans Gorgonzola And Pear Salad Recipes
CANDIED PECANS, GORGONZOLA AND PEAR SALAD
Adding grilled or sliced roasted chicken to this salad makes it a main dish salad. I have listed two vinaigrette that I use on this particular salad. It is hard for me to decide which one I like better. Depends on my mood and what I am serving.
Provided by Marsha Gardner
Categories Lettuce Salads
Number Of Ingredients 24
Steps:
- 1. CANDIED PECANS: Melt the butter in a pan. Mix in the maple syrup and pepper. Add the pecans and toss to coat. Cook on medium low heat about 15 minutes. Stir every 5 minutes. Watch carefully so they don't burn. Turn out on aluminum foil and let cool for 5 minutes; break apart if necessary.
- 2. TO MAKE EITHER DRESSING: Mix all ingredients in bowl using a wire whisk. Place greens on individual plates. Sprinkle red onion, chopped pears, nuts and gorgonzola on top of salad greens. Drizzle dressing over salad or serve on the side to suit individual tastes. Beautiful and delicious.
- 3. If serving as a meal, you can add grilled or sliced roasted chicken. Makes 4-6 main dish servings or 8-10 side dish servings.
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.
Provided by Michelle Krzmarzick
Categories Salad Green Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 426.2 calories, Carbohydrate 33.1 g, Cholesterol 21.3 mg, Fat 31.6 g, Fiber 7.4 g, Protein 8 g, SaturatedFat 7.6 g, Sodium 654 mg, Sugar 20.8 g
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- Start by making the toasted candied pecans: place the pecans in a hot pan on high heat (no liquid). You have to stay with them, constantly turning them around. Once you start to smell the pecans (the aroma is amazing) you can turn the heat off, but leave the pan on the hot burner. Now add the 1/4 cup sugar. Constantly stirring once again. Watch the sugar turn to a liquid state and toss the pecans all around in the syrupy goodness, until they're all coated. Then remove them from the hot pan to let them cool. Keep them at room temp and add them into the salad at the very end, just right before tossing the salad all together.
- Prep all the fruits and vegetables: peel and slice the pears, avocado and onion. Chop, wash and dry the red leaf lettuce.
- Right before serving toss all prepped ingredients together, give the homemade dressing a good shake to mix it up and toss the salad with dressing. Serve.
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