Best Fresh Pear Romaine Salad Recipes

ROMAINE PEAR SALAD

Romaine Pear Salad image

This recipe is a hit everywhere I take it. The hardest part is making sure the toasted walnuts don't burn.

Provided by vbmart

Categories Salad Dressings

Time 15m

Yield 12-15 serving(s)

Number Of Ingredients 11

Ingredients

1 lb red leaf lettuce
1 head romaine lettuce
1/2 cup toasted walnuts
2 ripe red pears, sliced thin
1 cup strawberry, sliced
1 (5 -6 ounce) package feta cheese (I use low fat)
1/3 cup sugar
1/3 cup balsamic vinegar
1 teaspoon celery salt
1 teaspoon salt
3/4 cup olive oil or 3/4 cup vegetable oil

Steps:

Mix balsamic vinegar, sugar, celery salt, salt and oil together and stir until sugar is dissolved.
Toast walnuts, slice pears & strawberries. Break lettuces up into bite size pieces in large bowl. Top with walnuts, pears, strawberries and feta. Pour dressing over salad. You might not need all of the dressing - use according to your taste.

Nutrition Facts : Calories 240.6, Fat 19.6, SaturatedFat 4.1, Cholesterol 11.1, Sodium 347.9, Carbohydrate 14.5, Fiber 2.9, Sugar 10.3, Protein 3.9

PEAR SALAD WITH BALSAMIC AND WALNUTS

Pear Salad with Balsamic and Walnuts image

This pear salad recipe is a stunning fall side dish! Simple, elegant, and delicious, it'd be a great addition to a Thanksgiving or holiday dinner.

Provided by Jeanine Donofrio

Categories Side Dish

Number Of Ingredients 11

Ingredients

4 cups mixed salad greens
2 ripe pears (sliced)
1 fennel bulb (sliced paper thin*)
Lemon wedge
2 tablespoons dried cranberries
1 tablespoon chopped pecans
1 tablespoon chopped walnuts
1 tablespoon chopped hazelnuts (or more pecans or walnuts)
⅓ cup shaved pecorino
Balsamic Vinaigrette (for drizzling)
Sea salt and freshly ground black pepper

Steps:

Assemble the salad with the mixed greens and top with the pears and fennel. Squeeze a little lemon over the pears and fennel and toss.
Top with the cranberries, pecans, walnuts, hazelnuts, and pecorino. Drizzle with balsamic vinaigrette. Season to taste with salt and pepper.

TANGY PEAR AND BLUE CHEESE SALAD

Tangy Pear and Blue Cheese Salad image

Romaine, blue cheese, chopped pears, walnuts, and red onions, combined with a tangy dressing, make this salad unforgettable. It is a sure hit worth trying!

Provided by LARAL

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 10

Ingredients

⅓ cup ketchup
½ cup distilled white vinegar
¾ cup white sugar
2 teaspoons salt
1 cup canola oil
2 heads romaine lettuce, chopped
4 ounces crumbled blue cheese
2 pears - peeled, cored and chopped
½ cup toasted chopped walnuts
½ red onion, chopped

Steps:

In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended.
In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.

Nutrition Facts : Calories 627 calories, Carbohydrate 43.3 g, Cholesterol 14.2 mg, Fat 49.7 g, Fiber 4.9 g, Protein 7.5 g, SaturatedFat 6.9 g, Sodium 1197.4 mg, Sugar 35.5 g

WILTED ROMAINE SALAD WITH ROASTED PEARS, TALEGGIO AND HAZELNUTS

Wilted Romaine Salad with Roasted Pears, Taleggio and Hazelnuts image

Provided by Anne Burrell

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 Bosc pears, peeled, halved and cored
Extra-virgin olive oil
1/4 cup hazelnuts
1/2 pound ripe Taleggio cheese, outer rind removed
1 large head romaine lettuce, tough outer leaves and leathery tops removed, cut lengthwise into quarters with the stalk left intact
Kosher salt
1/4 cup champagne vinegar

Steps:

Preheat the oven to 350 degrees F.
Toss the pears with olive oil and roast for 30 minutes. Turn the pears over halfway through cooking.
Roast the hazelnuts with the pears for 5 to 6 minutes. Remove from the oven and coarsely chop.
Place the Taleggio in a heatproof dish or pan and toss into the oven for 3 to 4 minutes.
Heat the flat side of a grill pan to medium-high heat. If you don't have a grill pan and are using a regular grill, put foil on the grill grates. Toss the romaine quarters in olive oil and salt. Grill the romaine until slightly charred and wilted, 1 to 2 minutes per side.
Place one romaine wedge on each plate. Thinly slice each pear half and fan over the romaine wedges. Spoon some melted Taleggio on top and sprinkle with hazelnuts.
Whisk together the champagne vinegar and ¼ cup olive oil and season with salt. Drizzle each salad with a little vinaigrette. Serve immediately.

ROMAINE SALAD WITH PEAR, SMOKED BLUE CHEESE, AND CANDIED PECANS

Romaine Salad with Pear, Smoked Blue Cheese, and Candied Pecans image

Provided by Martina McBride

Time 35m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1/4 cup sugar
1/2 cup pecan halves
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
2 romaine hearts, torn (about 6 cups)
2 ripe pears, thinly sliced or chopped (about 3/4 cup)
5 ounces smoked blue cheese, crumbled
1 avocado, diced
4 thinly sliced green onions (about 1/2 cup)

Steps:

Cook the sugar and pecans in a small skillet over medium, 5 to 7 minutes or until the sugar has caramelized. Spread the pecans in a single layer on lightly greased wax paper on a large baking sheet. Let them cool completely and then chop into 1/2-inch pieces.
Whisk together the olive oil, vinegar, Dijon, garlic, salt, sugar, and pepper in a small bowl.
Layer the lettuce, pears, cheese, avocado, and green onions on a large serving platter. Drizzle with the desired amount of dressing, and top with the pecans.