GORGONZOLA PEAR SALAD
This quick, easy recipe really showcases pears. When I have leftover cooked chicken, I often add it to the recipe to make a main dish salad.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings (1-1/4 cups dressing).
Number Of Ingredients 10
Steps:
- For dressing, in a blender, combine the vinegar, pear halves and salt; cover and process until smooth. While processing, gradually add oil in a steady stream., In a salad bowl, combine the greens, chopped pears, tomato, walnuts and cheese. Drizzle with desired amount of dressing; toss to coat. Serve with pepper if desired. Refrigerate any leftover dressing.
Nutrition Facts :
ARUGULA SALAD WITH PEARS AND GORGONZOLA
Steps:
- In a large bowl, whisk together 2 tablespoons reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat.
- Divide dressed arugula among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.
PEAR SALAD WITH GORGONZOLA DRESSING
Steps:
- Divide arugula between 4 plates and top with pears.
- In a medium mixing bowl, combine vinegar, oil, honey, sour cream and yogurt. Fold in Gorgonzola. Drizzle dressing over salad. Garnish each plate with walnuts and serve.
GORGONZOLA-PEAR MESCLUN SALAD
This pretty salad is a tasty way to get your greens. To change it up, swap apples for pears and pecans for walnuts. -Joylyn Trickel, Helendale, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Toss pears with lemon juice. In a large bowl, combine greens, cheese, walnuts and pears. Drizzle with vinaigrette and toss to coat. Serve immediately.
Nutrition Facts : Calories 204 calories, Fat 14g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 247mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 6g protein.
GORGONZOLA PEAR TOSSED SALAD
Tired of tossed salads? Here's an irresistible variation featuring pears that makes an attractive and tasty first course. The cheese and pecans are nice additions. You'll appreciate how easy it is. -Melinda Singer, Malibu, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Place pears in an ungreased 13x9-in. baking dish. Drizzle with oil and sprinkle with salt. Bake, uncovered, 25-30 minutes, basting occasionally with cooking juices., In a large salad bowl, combine greens, tomatoes, cheese and pecans. Drizzle with dressing and toss to coat. Divide among 12 serving plates; top each with two pear pieces.
Nutrition Facts : Calories 303 calories, Fat 23g fat (6g saturated fat), Cholesterol 17mg cholesterol, Sodium 716mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 6g fiber), Protein 6g protein.
PEAR & GORGONZOLA SALAD
Make and share this Pear & Gorgonzola Salad recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make Vinaigrette------------------.
- Mix vinegar, salt, mustard in a blender or food processor.
- Very slowly pour in the oil while processor is on.
- Process until an emulsion forms.
- Taste and adjust seasoning.
- Add shallots& pepper.
- Best to make it fresh but may be stored for a few days in the fridge.
- ---Salad-----------------------.
- Toss greens with most of the vinaigrette.
- Divide among 4 plates.
- Decorate with pear slices and crumbled cheese.
- Coarsely chop the walnuts and put on top of salad.
- Drizzle the last of the vinaigrette over top.
BUTTER LETTUCE SALAD WITH GORGONZOLA AND PEAR DRESSING
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the dressing: In a blender, blend together the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced pear, cheese, salt and pepper until smooth.
- For the salad: Place the lettuce wedges on 4 salad plates. Arrange the avocado, pear slices, hazelnuts and cranberries around the lettuce. Drizzle with the dressing and serve.
ARUGULA, PEAR AND GORGONZOLA SALAD
Provided by Marian Burros
Categories weekday, salads and dressings
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Wash and remove tough stems from arugula; dry.
- In serving bowl whisk together the vinegar, oil and sugar. Stir in the Gorgonzola and pine nuts.
- Peel the pear, cut into bite-size pieces and combine with arugula in the bowl. Toss to dress well.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 13 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 119 milligrams, Sugar 8 grams
WATERCRESS, PEAR AND GORGONZOLA SALAD
Mellow pears contrast the strong flavors of gorgonzola in this bright, lightly creamy salad. It's all finished with a sweet-tart dressing of onion, mustard and red wine vinegar. It makes a lovely first course, or simply treat it as two servings, rather than four, and serve it as a light lunch.
Provided by Florence Fabricant
Categories easy, quick, weekday, salads and dressings
Time 5m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the onion, mustard, vinegar, honey, lemon juice and grapeseed oil in a food processor or blender. Purée until onion is very fine. Season with salt and pepper. Whisk in olive oil.
- Rinse and dry the watercress. In a large bowl, season watercress with salt and pepper and toss with the dressing. Arrange cheese and fruit on four salad plates and top with watercress.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 32 grams, Carbohydrate 18 grams, Fat 42 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 490 milligrams, Sugar 11 grams, TransFat 0 grams
PEAR, GORGONZOLA AND MESCLUN SALAD
Provided by Mark Bittman
Categories easy, quick, salads and dressings
Time 15m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Peel and core the pears; cut them into thin slices, and toss with the lemon juice. Cover, and refrigerate until needed.
- Crumble the Gorgonzola into small bits; cover and refrigerate until needed.
- To serve, toss the pear, cheese and greens together with as much dressing as desired. Serve immediately.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 17 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 174 milligrams, Sugar 8 grams
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BEST PEAR AND GORGONZOLA SALAD RECIPE | FROM SCRATCH FAST
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Cuisine AmericanTotal Time 15 minsCategory Salad
- In a small bowl or jar, combine the apple cider vinegar, Dijon mustard and honey. Season with salt and pepper, and whisk or shake until the honey is dissolved. Add the olive oil and whisk or shake to combine. Season with more salt and pepper to taste. Do Ahead: The vinaigrette can be refrigerated for up to 1 week.
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- Toast the walnuts in a pan with a small amount of oil over medium heat for 3 minutes, stirring frequently to avoid burning.
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