ROASTED PEAR SALAD
Steps:
- Preheat oven to 375o. DRESSING: Mix 3/4 cup Marzetti Light Balsamic Vinaigrette Dressing and sugar in a sauce pan. Cook over low heat just until the sugar has dissolved. Set aside. STUFFING: Place pecans in a skillet: toast over medium heat (watch carefully as they burn easily). Set aside. Mix cherries with toasted pecans and blue cheese and set aside. PEARS: Slice pears in half lengthwise, remove cores from pears to create a hole for filling. Place pears-- hole side up-- in a baking dish and sprinkle with lemon juice. Spoon filling into center of pears. Sprinkle Marzetti Light Balsamic Vinaigrette Dressing mixture over pears. Bake uncovered until tender, (about 30 minutes); basting 3 or 4 times during baking time. To assemble: clean and tear lettuce into bite size pieces and toss with remaining 1/4 cups of Marzetti Light Balsamic Vinaigrette Dressing. Arrange lettuce on salad plates; place a pear in center of each plate, spoon pan drippings over top of each pear. Drizzle desired amount of Marzetti Chunky Blue Cheese Dressing over each salad.
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