Best Sauteed Pear Salad Recipes

SAUTEED PEAR SALAD

Sauteed Pear Salad image

This crispy, sweet salad is so quick and easy to make for a light summer dish. This salad would also be delicious using apples too. To add a bit more crunch, I also added a few toasted pecans. I found this recipe in a Good Housekeeping magazine.

Provided by CarolAT

Categories Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 large boston lettuce, torn into bite-sized pieces
1 tablespoon olive oil (butter can also be used)
2 firm but ripe bosc pears or 2 Anjou pears, cored and cut lengthwise into 8 wedges
1/4 cup cider vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper, coarsely ground

Steps:

In large serving bowl, place lettuce.
In 12-inch nonstick skillet, heat oil (or butter) on medium-heat 1 minute. add pears and cook 10 to 15 minutes or until they begin to soften and turn golden.
Meanwhile, in cup, stir vinegar, Dijon mustard, sugar, salt, and pepper.
Add vinegar mixture to pears in skillet, and cook 1 minute or until liquid begins to thicken.
Pour pears and liquid from skillet into bowl with lettuce, toss to coat. Serve immediately.

Nutrition Facts : Calories 89, Fat 3.6, SaturatedFat 0.5, Sodium 156.1, Carbohydrate 14.5, Fiber 3.1, Sugar 9.1, Protein 0.9

SAUTEED PEAR & SPINACH SALAD

Sauteed Pear & Spinach Salad image

This salad is amazing and I have made the dressing just to use for other recipes! Usually salads are big in the summer but with the pears being sauteed and the pecan nuts added to this one - its perfect for winter too!

Provided by browneyes315

Categories Salad Dressings

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup chopped pecans
1 tablespoon olive oil
3 bosc pears
1 teaspoon brown sugar
1 tablespoon minced shallot
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup apple juice
2 teaspoons cider vinegar
1 teaspoon Dijon mustard
6 ounces Baby Spinach
1/2 cup gorgonzola

Steps:

Peel, core and cut pears into 1/2 inch slices. Toast pecans in a skillet over medium heat for around 3 minutes, set aside. Add 2 tsps of oil to the skillet and increase the heat to medium high. Add your sliced pears and sprinkle with brown sugar. Do not stir, let the brown sugar some what crystalize on the ingredients. Cook the pears about 5 minutes or until lightly browned on the bottom. Stir to melt the brown sugar and transfer to a plate.
Add remaining 1 tsp of oil to pan and add shallot, salt and pepper. Stir for about 3 seconds and add pple juice, cider vinegar, and mustard. Whisk for 3-4 minutes or until slightly reduced. Add pears.
Place cleaned spinach in a serving bowl - top with pears and dressing. Toss all together and divide salad on plates. Arrange the gorgonzola and pecans on top and serve immediately.

Nutrition Facts : Calories 491.7, Fat 27.1, SaturatedFat 8.2, Cholesterol 25.3, Sodium 1154.7, Carbohydrate 57.5, Fiber 11.7, Sugar 35.5, Protein 12.2

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