Pearandavocadosalad Recipes

PEAR AND AVOCADO SALAD

Pear and Avocado Salad image

This is a unique and interesting combination of pears and avocados that I ran across while looking for salad recipes in my cookbook collection. I made it and was surprised by the resulting tangy sweet salad that blended flavors very well.

Provided by Pepper Monkey

Categories Pears

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 small bartlett pears
2 teaspoons lemon juice
2 ripe avocados
8 ounces watercress
2 ounces arugula
2 teaspoons pecans or 2 teaspoons almonds
4 ounces Roquefort cheese
3 teaspoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons walnut oil or 2 tablespoons almond oil
1 teaspoon Dijon mustard or 1 teaspoon brown mustard
1/2 teaspoon light brown sugar
1 tablespoon fresh parsley, chopped finely
salt and pepper

Steps:

Halve and core the pears.
Slice them thinly and brush with lemon juice to stop discoloration.
Cut the avocados in half, remove the pits and peel them.
Carefully cut each half into five slices.
Also brush with lemon juice to prevent discoloration.
Place watercress and arugala on plates to be served and arrange pears and avocados on top.
Sprinkle chopped nuts on top.
For the dressing combine all dressing ingredients in a jar and shake.
Spoon dressing on top and crumble the cheese on top of it all.
Serve immediately.

ROQUEFORT PEAR SALAD

Roquefort Pear Salad image

This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.

Provided by Michelle Krzmarzick

Categories Salad Green Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 14

Ingredients

1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
½ cup thinly sliced green onions
¼ cup white sugar
½ cup pecans
⅓ cup olive oil
3 tablespoons red wine vinegar
1 ½ teaspoons white sugar
1 ½ teaspoons prepared mustard
1 clove garlic, chopped
½ teaspoon salt
fresh ground black pepper to taste

Steps:

In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Nutrition Facts : Calories 426.2 calories, Carbohydrate 33.1 g, Cholesterol 21.3 mg, Fat 31.6 g, Fiber 7.4 g, Protein 8 g, SaturatedFat 7.6 g, Sodium 654 mg, Sugar 20.8 g

SPINACH SALAD WITH PEAR AND AVOCADO

Spinach Salad with Pear and Avocado image

Provided by Susan H. Eastridge

Categories Salad Fruit Side No-Cook Vegetarian Quick & Easy Blue Cheese Pear Avocado Spinach Healthy Bon Appétit Virginia Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 11

Ingredients

1/2 cup vegetable oil
1/3 cup seasoned rice vinegar
1 tablespoon fresh lime juice
1 tablespoon minced fresh cilantro
1/4 teaspoon garlic powder
Pinch of cayenne pepper
1 6-ounce package ready-to-use baby spinach, stems removed
1 ripe Anjou pear, peeled, cubed
1 avocado, pitted, peeled, cubed
1/2 small red onion, thinly sliced
1/2 cup crumbled Gorgonzola cheese (about 2 ounces)

Steps:

Whisk first 6 ingredients in medium bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
Mix spinach, pear, avocado and onion in large bowl. Toss with enough dressing to coat. Sprinkle with Gorgonzola cheese. Serve, passing any remaining dressing separately.

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