Asian Pear Salad With Pecans Recipes

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SPEEDY PEAR AND PECAN SALAD



Speedy Pear and Pecan Salad image

This sophisticated salad of fresh pears, pecans, and Italian greens tossed with Italian dressing can be made in minutes to accompany fall meals.

Provided by Cynthia K.

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 5

1 (10 ounce) bag Italian-blend salad greens
1 pear - peeled, cored and diced
½ cup pecan halves
½ cup finely shredded mozzarella cheese
⅓ cup Italian-style salad dressing

Steps:

  • Place the salad greens, pear pieces, pecans, and mozzarella cheese in a bowl. Pour the Italian dressing over the salad mixture, and toss to coat evenly.

Nutrition Facts : Calories 154.3 calories, Carbohydrate 8.7 g, Cholesterol 6 mg, Fat 12.5 g, Fiber 2.8 g, Protein 4.1 g, SaturatedFat 2.2 g, Sodium 286.5 mg, Sugar 4.6 g

ASIAN PEAR SALAD



Asian Pear Salad image

This recipe is from my favorite chef, Nathan Lyon. I saw him make this on his program and just had to get the recipe, it looked so good. Prep time = cook time.

Provided by kitty.rock

Categories     Salad Dressings

Time 10m

Yield 4 1/2 cup servings, 4 serving(s)

Number Of Ingredients 12

1 Asian pear, peeled and medium dice
1/2 head radicchio, core removed, sliced thin
2 cups baby greens (beet greens, spinach, or arugula)
1/4 cup crumbled blue cheese
toasted pecans, crushed (optional)
2 tablespoons extra virgin olive oil
3/4 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
1/4 teaspoon sugar or 1/4 teaspoon honey
kosher salt (to taste)
fresh ground pepper (to taste)
2 shallots, small dice

Steps:

  • In a large bowl combine the Asian pear, radicchio, baby greens, blue cheese, and pecans.
  • In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, sugar (or honey), pinch of salt, and a few good grinds of pepper.
  • Add the shallots to the vinaigrette then set aside.
  • When serving, dress the greens lightly, season to taste, and serve immediately.

ASIAN PEAR SALAD WITH TAMARI PECANS AND MAYTAG BLUE CHEESE



Asian Pear Salad with Tamari Pecans and Maytag Blue Cheese image

Ever since American chefs discovered the amazing food marriage of tree fruits and blue cheese, they have served the two in many forms. Pears are classic, but nearly all tree fruits work well. Go through the seasons: cherries, peaches, plums, apples, and then pears. As much as I like them all, pears remain my favorite. For this salad, I like crisp, moist Asian pears (also called Japanese pears), which can be sliced ahead of time because they don't brown easily. They are also fairly easy to find. null The blue cheese clearly is the dominant ingredient. You don't usually think of cheese with Asian flavors, but in this preparation, it's dynamite. Everything works here: The tamari takes the pecans to a new taste level, and the bitter greens and the reduced pear juice dressing provide just the right spark for this rich, sweet and salty salad.

Provided by Food Network

Categories     appetizer

Time 1h45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons pear or cider vinegar
4 teaspoons Pear Syrup, recipe follows
1 teaspoon Extra-Virgin O Lemon Oil or unflavored extra-virgin olive oil
6 cups mixed bitter salad greens, such as baby mustard, lovage, arugula, dandelion, and mizuna
1/4 cup chopped Tamari Pecans, recipe follows
1/4 cup dried currants or chopped raisins
1/4 cup crumbled chilled blue cheese (recommended: Maytag)
Salt and freshly ground black pepper
1 ripe Asian pear, cored, peeled and thinly sliced
3 cups pear juice
1 tablespoon tamari sauce
2 teaspoons molasses
Cayenne pepper and salt
1 cup pecan halves

Steps:

  • In a small bowl, combine the vinegar and syrup. Whisk in the oil and set aside.
  • In a large bowl, combine the greens, pecans and currants. Sprinkle with the cheese and season lightly with salt and pepper. Whisk the dressing again and drizzle it over the salad.
  • Toss the salad gently and briefly; you do not want the cheese to crumble any further and clump together.
  • Divide the salad among 4 chilled salad plates. Fan the pear slices over each serving.
  • Put the pear juice in a saucepan and set over medium heat. Bring to a simmer and skim the thick foam that rises to the surface.
  • Reduce the heat to low and simmer very gently, skimming occasionally, for 30 to 45 minutes, or until the juice reduces to the consistency of maple syrup.
  • Let cool to room temperature. Use now or cover and refrigerate for up to 3 weeks.
  • Preheat the oven to 350 degrees F.
  • In a shallow bowl, stir the tamari and molasses together to blend. Season with cayenne and salt, to taste.
  • Add the pecans and toss until they are coated. Transfer the pecans to a clean kitchen towel and let drain briefly.
  • Spread the pecans on a wire rack set on a baking sheet and roast for about 10 minutes, or until fairly dry and toasted.
  • Remove from the oven and let cool completely on the rack. Chop the pecans into 1/4-inch pieces.

PECAN-PEAR GREEN SALAD



Pecan-Pear Green Salad image

This lovely salad adds a special touch to any meal. The juicy pear slices, toasted pecans and mixed greens are coated in tangy vinaigrette dressing that's a pleasant complement to a sweet and crunchy combination. -Katie Nicklas Ridgway, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1 large ripe red pear, sliced
2 tablespoons butter, divided
1/2 cup coarsely chopped pecans
1/4 teaspoon salt, divided
2 cups mixed salad greens
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Pepper to taste

Steps:

  • In a large skillet, saute pear in 1 tablespoon butter until lightly browned, about 7 minutes. In a small skillet, saute pecans in remaining butter until lightly browned, about 5 minutes; sprinkle with 1/8 teaspoon salt., Divide salad greens between two salad plates; arrange pears over greens. Sprinkle with pecans. In a small bowl, whisk the vinegar, oil, pepper and remaining salt. Drizzle over salad.

Nutrition Facts :

CANDIED PECAN PEAR SALAD



Candied Pecan Pear Salad image

For special occasions, I like to dress up packaged salad greens with sweet pears, crunchy pecans and a slightly tart pomegranate dressing.-Douglas Wasdyke, Effort, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (1 cup each).

Number Of Ingredients 15

1 teaspoon butter
1/2 cup chopped pecans
1-1/4 teaspoons sugar
1/4 teaspoon ground cinnamon
1 cup pomegranate seeds, divided
1/2 cup raspberry vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup olive oil
1 large pear
1 teaspoon lemon juice
3 packages (5 ounces each) spring mix salad greens
1/2 cup crumbled blue cheese

Steps:

  • In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar and cinnamon; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., For dressing, in a blender, combine 1/2 cup pomegranate seeds, vinegar, mustard, honey, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream. , Cut pear into thin slices; sprinkle with lemon juice. In a salad bowl, combine the greens, pears, blue cheese and candied pecans. Drizzle with dressing and toss to coat. Sprinkle with remaining pomegranate seeds. Serve immediately.

Nutrition Facts : Calories 252 calories, Fat 24g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 170mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein.

BLUE-CHEESE-PEAR-PECAN SALAD



Blue-Cheese-Pear-Pecan Salad image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 11

1 to 2 Asian pears
3/4 cup crumbled blue cheese
3/4 pecan halves, toasted
2 heads Romaine lettuce, leaves only
1/4 cup balsamic vinegar
3 cloves garlic, crushed
5 fresh basil leaves, minced
1 tablespoon honey
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

Steps:

  • Mix the pears, cheese, pecans and romaine in a medium-sized salad bowl.
  • For the dressing; stir together the vinegar, garlic, basil, honey, salt, and pepper and then add oil slowly in a small bowl with wire whisk. Toss the dressing with the salad just before serving.

ASIAN PEAR SALAD WITH PECANS



ASIAN PEAR SALAD WITH PECANS image

Categories     Salad     Side     No-Cook     Vegetarian     Lettuce

Yield 12 Servings

Number Of Ingredients 9

1/4 cup Champagne vinegar
1/2 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon maple syrup
1 teaspoon kosher salt
2 to 3 heads frisée (about 12 oz.), ends trimmed and leaves separated
2 Asian pears, halved and thinly sliced
1 cup pecans, toasted
3/4 cup crumbled gorgonzola cheese

Steps:

  • Whisk together first 5 ingredients. In a large serving bowl, combine frisée, pears, and pecans. Drizzle dressing over salad and toss well to coat. Sprinkle cheese on top and give another quick toss.

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