Beet And Asian Pear Salad With Baby Greens Recipes

ASIAN PEAR SALAD

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.

BEET AND PEAR SALAD WITH LEMON VINAIGRETTE RECIPE BY TASTY

Steps:

• In a non-stick skillet, toast the walnuts over medium-high heat for 5 minutes, stirring occasionally. Remove from heat and set aside.
• In a small bowl, mix the lemon juice, water, honey, thyme, salt, and pepper.
• While whisking, slowly add the oil to the bowl to create a vinaigrette.
• In a large salad bowl, add the mixed greens, pears, beets, onions, walnuts, and lemon vinaigrette. Toss to combine all ingredients and serve.
• Enjoy!

BEET AND ASIAN PEAR SALAD WITH BABY GREENS

Steps:

• In a saucepan simmer beets in water to cover by 1 inch, covered, 40 minutes or until tender. Drain beets and cool. Beets may be prepared up to this point 1 day ahead and chilled, covered.
• Peel beets and cut into 3/4-inch wedges. Peel and core pear and cut into 1/2-inch wedges. In a small saucepan heat jelly, lemon juice, and mustard over low heat, stirring, until blended and jelly is melted. In a bowl combine beets and pear with warm dressing, tossing to coat.
• Divide greens among 4 salad plates and spoon beet mixture over them. Sprinkle salads with chives.