Best Romainepear And Walnut Salad With Mustard Vinaigrette Recipes
WALNUT ROMAINE SALAD
This salad offers plenty of crunch and a zippy vinegar and oil dressing.-Harriet Stichter, Milford, Indiana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, toss the romaine, zucchini, croutons and walnuts. In a small bowl, whisk the oil, vinegar, mustard, honey, garlic and pepper until smooth. Serve with the salad.
Nutrition Facts : Calories 112 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
PEAR SALAD WITH BALSAMIC AND WALNUTS
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
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.
COLLARD SALAD WITH WALNUTS, PECORINO AND MUSTARD VINAIGRETTE
Provided by Geoffrey Zakarian
Categories side-dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Whisk the vinegar, mustard and honey together in a large bowl. Slowly drizzle in the olive oil while whisking to emulsify the dressing.
- Add the collards, hazelnuts and cheese to the bowl. Using clean hands, work the dressing into the leaves, massaging them for almost 1 minute. The acid will break down the leaves a bit and tenderize them. Season the salad with salt and pepper.
WILTED ROMAINE SALAD WITH ROASTED PEARS, TALEGGIO AND HAZELNUTS
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,PEAR AND WALNUT SALAD WITH MUSTARD VINAIGRETTE
A good friend,LeIla served this excellent salad at her house recently and she was kind enough to share the recipe with me. She notes that she likes to sub crumbled blue cheese instead of the feta cheese when she serves this with beef.
Provided by Leslie in Texas
Categories Pears
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
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
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