Best Romaine And Pear Salad Recipes

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

Provided by Martina McBride

Time 35m

Yield 6 servings

Number Of Ingredients 14

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.

Romaine,pear and Walnut Salad With Mustard Vinaigrette image

Provided by Leslie in Texas

Categories Pears

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

12 ounces romaine lettuce, torn into bite-sized pieces (6 cups)
2 medium ripe pears, halved, cored and cut into bite-sized chunks
1/4 medium red onion, thinly sliced
1/2 cup coarsely chopped walnuts, toasted
1/2 cup feta cheese, crumbled (2 ounces)
3/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
3/4 teaspoon salt
3/4 teaspoon sugar
1/2 teaspoon fresh ground pepper

Steps:

Salad:.
Put all salad ingredients in a large serving bowl.
Just before serving,add enough Mustard Viniagrette to barely coat lettuce and toss lightly to mix.
Serve immediately.
Mustard Viniagrette:.
Put all viniagrette ingredients in a jar or container with a tight lid; shake until thoroughly blended. Makes 1 cup viniagrette.

Nutrition Facts : Calories 574.9, Fat 54.5, SaturatedFat 9.3, Cholesterol 16.7, Sodium 696.3, Carbohydrate 20.3, Fiber 5.6, Sugar 11.5, Protein 6.5

ROMAINE, PECAN AND PEAR SALAD image

Yield 6

Number Of Ingredients 9

6 cups Romaine lettuce, washed and torn
1 cup radicchio, washed and torn
1/4 cup parsley, chopped
2 shallots, thinly sliced
2 Bosc pears, thinly sliced
1 cup pecans
3/4 cup dried cherries
1/4 cup red wine vinaigrette dressing
1/3 cup feta cheese, optional

Steps:

Place Romaine, radicchio, parsley and shallots in large bowl and toss gently. Arrange pears, pecans and dried cherries on greens. Pour dressing over salad and toss. Top with feta cheese, if desired.

ROMAINE AND PEAR SALAD image

Yield 6 bowls

Number Of Ingredients 9

1 head of romaine lettuce washed and torn into bite sized pieces.
2 bartlett pears, peeled, cut into quarters then sliced
1/4 cup of toasted sunflower seeds
1/2 cup of cheddar cheese, sliced then diced into 1/4 inch cubes
2 medium carrots, shredded
1/4 cup thinly sliced sweet onion, cut slices in half and separated 1/2 cup of raisins Dressing: 1/4 cup raspberry vinegar 1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
2 tsp. honey

Steps:

Place lettuce, shredded carrot and onion in a large bowl and toss. Distribute into individual salad bowls. Garnish with the sunflower seeds, cheese,pears and raisins. Wisk together the vinegar, salt, pepper and sugar. Blend in the olive oil until thoroughly combined. Pour desired amount of dressing on each salad and serve.