Best Asian Pear And Walnut Salad Recipes

ASIAN PEAR AND WALNUT SALAD image

Yield Makes 6-8 servings

Number Of Ingredients 13

Salad:
1 pkg salad mix (prefer spring or Italian mix)
1 med-large Asian Pear, thinly sliced
1 container of Gorgonzola or Blue cheese, crumbled
1 bag English Walnuts, halved
Dressing:
1/2 C Vegetable oil
1/4 C Sugar
1/4 C White Wine Vinegar
10 dashes Tabasco sauce
1 tsp Garlic & Wine seasoning (Melting Pot)
Salt, to taste
Pepper, to taste

Steps:

Preheat oven to 200 degrees. Evenly spread walnuts on a cookie sheet. Bake for 5-10 mins or until you can smell them. Once them are finished, allow them to cool before adding them into the salad. Mix dressing ingredients in a air-tight container. Add lid and shake to combine ingredients. Set dressing aside. Make thin slices of the asian pears. Open packages salad mix and place in serving dish or bowl. Arrange pears, walnuts, and Gorgonzola/Blue cheese. Top with dressing, mix, and serve.

Pear & Walnut Salad With Balsamic Vinaigrette image

Provided by Katzen

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 red peppers or 1 yellow pepper, sliced
1 pear, sliced
1 cup cherry tomatoes, halved
1/2 cup walnuts
4 ounces feta cheese, crumbled
6 cups spring greens
1/2 cup balsamic vinaigrette
pepper, freshly ground

Steps:

Nutrition Facts : Calories 224.4, Fat 16.2, SaturatedFat 5.4, Cholesterol 26.8, Sodium 339.9, Carbohydrate 15.4, Fiber 3.8, Sugar 9.5, Protein 7.3

Asian Pear Salad image

Provided by kitty.rock

Time 10m

Yield 4 1/2 cup servings, 4 serving(s)

Number Of Ingredients 12

1 Asian pear, peeled and medium dice
1/2 head radicchio, core removed, sliced thin
2 cups baby greens (beet greens, spinach, or arugula)
1/4 cup crumbled blue cheese
toasted pecans, crushed (optional)
2 tablespoons extra virgin olive oil
3/4 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
1/4 teaspoon sugar or 1/4 teaspoon honey
kosher salt (to taste)
fresh ground pepper (to taste)
2 shallots, small dice

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.