Red Pear Grape Pecan Salad Recipes

Steps:

• In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. , Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.

Steps:

• Prepare Spiced Pecans. Combine vinegar, oil, brown sugar, salt and pepper in a small saucepan over medium heat and stir until sugar is dissolved. Tear lettuce into 1-inch pieces. Wash and drain in a salad spinner. Divide evenly on 8 plates. Evenly divide and sprinkle pomegranate seeds, grape halves, red onion, cheese, pears, and pecans on each plate. Drizzle vinaigrette on each and sprinkle with orange zest. Serve immediately.

Steps:

• In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar and cinnamon; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., For dressing, in a blender, combine 1/2 cup pomegranate seeds, vinegar, mustard, honey, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream. , Cut pear into thin slices; sprinkle with lemon juice. In a salad bowl, combine the greens, pears, blue cheese and candied pecans. Drizzle with dressing and toss to coat. Sprinkle with remaining pomegranate seeds. Serve immediately.

Steps:

• Make candied pecans.
• In a large bowl, toss together the pomegranate seeds, grapes, red onion, and the blue cheese.
• Divide torn lettuce leaves among 8 salad plates, and top each salad with the fruit mixture.
• Halve and core pears and cut into 1/2-inch slices-- put a pear half, skin side up, in the center of each salad.
• Arrange candied pecans around the pears.
• Just before serving, heat balsamic vinegar, olive oil, and brown sugar in a small saucepan over medium heat, cooking and stirring until brown sugar dissolves. Off the heat, and season to taste with salt and pepper.
• Drizzle warm dressing over each salad, sprinkle with orange zest, and serve right away.

Steps:

• Combine balsamic vinegar and cherry preserves for vinaigrette in a small bowl. Gradually whisk in olive oil until emulsified. Season with salt and pepper.
• Toss mixed greens, pears, cherries, pecans, red onion, and vinaigrette in a large salad bowl.
• Evenly distribute salad among four individual salad bowls and top with Gorgonzola cheese.