Perfect Pear Salad Recipes

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BEST SALAD RECIPES: EASY GREEK SALAD



Best Salad Recipes: Easy Greek Salad image

One of our favorite salad recipes! This easy Greek salad recipe is a flavorful, refreshing side dish!

Provided by Jeanine Donofrio

Categories     Salad

Time 15m

Number Of Ingredients 14

¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove (minced)
½ teaspoon dried oregano (more for sprinkling)
¼ teaspoon Dijon mustard
1 English cucumber (cut lengthwise, seeded, and sliced ¼-inch thick)
1 green bell pepper (chopped into 1-inch pieces)
2 cups halved cherry tomatoes
5 ounces feta cheese (cut into ½ inch cubes)
⅓ cup thinly sliced red onion
⅓ cup pitted Kalamata olives
⅓ cup fresh mint leaves
¼ teaspoon sea salt
Freshly ground black pepper

Steps:

  • In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
  • On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

PEAR SALAD WITH BALSAMIC AND WALNUTS



Pear Salad with Balsamic and Walnuts image

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

4 cups mixed salad greens
2 ripe pears (sliced)
1 fennel bulb (sliced paper thin*)
Lemon wedge
2 tablespoons dried cranberries
1 tablespoon chopped pecans
1 tablespoon chopped walnuts
1 tablespoon chopped hazelnuts (or more pecans or walnuts)
⅓ cup shaved pecorino
Balsamic Vinaigrette (for drizzling)
Sea salt and freshly ground black pepper

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.

PEAR SALAD



Pear Salad image

Very good dessert! Water can be substituted for the pear juice if desired.

Provided by Robin Rogers

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 1h25m

Yield 12

Number Of Ingredients 5

1 (29 ounce) can pears in juice, juice drained and reserved
1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)
1 (8 ounce) package cream cheese, softened
2 tablespoons milk
1 (12 ounce) container frozen whipped topping (Cool Whip®), thawed

Steps:

  • Mash pears with a fork in a bowl until desired consistency is reached.
  • Measure 1 1/2 cups juice from pears and pour into a saucepan; cook over medium-low heat until warmed, 5 to 10 minutes. Remove saucepan from heat and stir gelatin mix into pear juice until dissolved. Stir cream cheese and milk into gelatin mixture until smooth. Fold whipped topping into mixture; add pears and mix well. Spoon mixture into a 9x9-inch baking dish. Refrigerate until set, at least 1 hour.

Nutrition Facts : Calories 204 calories, Carbohydrate 21.8 g, Cholesterol 20.7 mg, Fat 11.3 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 8.8 g, Sodium 97.2 mg, Sugar 16 g

PERFECT PEAR SALAD



Perfect Pear Salad image

Categories     Salad     Christmas     Thanksgiving     Quick & Easy     Lunch     Pear     Bacon     Spinach     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

10 slices thick-cut bacon, cut into large dice
6 tablespoons extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 teaspoon coarse sea salt
1/8 teaspoon freshly ground black pepper
4 cups (loosely packed) baby spinach leaves
1 Anjou pear, peeled, cored, and cut lengthwise into 1/4-inch-thick slices
3/4 cup coarsely grated Asiago cheese (about 5 ounces)
1/2 cup red bell pepper, cut into fine dice
2 tablespoons shallot, minced

Steps:

  • 1. In a large skillet over moderately high heat, sauté the bacon, stirring occasionally, until crisp, 10 to 12 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Set aside.
  • 2. In a medium bowl, whisk together the oil, vinegar, salt, and pepper. In a large bowl, toss the spinach with half the dressing.
  • 3. Divide the spinach among 4 plates. Top with the pear slices. Sprinkle the bacon, cheese, red pepper, and shallot over each plate. Drizzle with the remaining dressing and serve immediately.

PEAR SALAD WITH PECANS



Pear Salad with Pecans image

This pear salad recipe is full of contrasts, with gorgonzola, toasted pecans, and a tangy poppy seed dressing. It's a showstopper!

Provided by Sonja Overhiser

Categories     Side dish

Time 20m

Yield 4

Number Of Ingredients 13

1 ripe pear
1 shallot
1/2 cup pecan pieces
8 cups mixed baby greens
1/2 cup pomegranate seeds
1/3 cup gorgonzola cheese crumbles (or feta cheese or goat cheese; omit for vegan)
¼ cup granulated sugar (or honey)
¼ cup white vinegar
1 teaspoon dry mustard
1 teaspoon onion flakes
¼ teaspoon kosher salt
½ cup grapeseed oil* (or other neutral oil like organic vegetable or canola)
1 tablespoon poppy seeds

Steps:

  • In a medium bowl, whisk together the granulated sugar, white vinegar, dry mustard, onion flakes, and kosher salt. Gradually whisk in the grapeseed oil about 1 tablespoon at a time until a creamy emulsion forms. Whisk in the poppy seeds. Serve immediately or store in a sealed container or jar until serving (allow to come to room temperature if refrigerated).
  • Slice the pear into thin slices. Thinly slice the shallot. See How to Cut a Pomegranate for instructions on removing pomegranate seeds.
  • Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
  • Place the greens on a plate or platter. Top with the pear slices, shallot, toasted pecans, pomegranate seeds, and gorgonzola cheese crumbles. Drizzle with the desired amount of dressing and serve (use approximately 6 tablespoons for 4 servings; store the remaining dressing refrigerated).

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  • First, prepare the salad. Wash the leafy greens, and shake to remove the majority of the water from them. Place the leaves in a salad bowl.
  • Finely slice the pears and red onions, and add them to the bowl with the leafy greens. Add walnut pieces on top. Mix the salad together.
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  • To a blender add olive oil, balsamic vinegar, honey, dijon mustard, diced shallot and season with salt and pepper to taste (I used a 1/4 +1/8 tsp salt and 1/4 tsp pepper).
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  • In a medium skillet melt butter along with brown sugar over medium heat. Once mixture has melted add walnuts and cook, stirring constantly until caramelized, about 2 minutes. Transfer to a plate in a single layer to cool.
  • Layer lettuce and pears in a large bowl and toss with dressing, then top with parmesan, dried cranberries and candied walnuts and serve (alternately just layer all the salad ingredients then drizzle with dressing. Note: top this salad with dressing just before serving as it will wilt the lettuces after a while).


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18 PEAR SALAD RECIPES TO MAKE THE MOST OF PEAR SEASON ...
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4/5 (2)
Estimated Reading Time 6 mins
Author Cassandra Talmadge
Published 2016-09-12
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  • PEAR BUTTER. Nutrition (per 2 tbsp serving): 22 calories, 0 g fat (0 g saturated), 2 mg sodium, 5.8 g carbs, 1 g fiber, 4.1 g sugar, 0 g protein. When grape jelly just is not cutting it, pear butter will.
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  • ROASTED PEARS WITH GOAT CHEESE AND PINE NUTS. Nutrition (per ½ pear serving): 179 calories, 12.1 g fat (5.7 g saturated), 67 mg sodium, 16.8 g carbs, 3.4 g carbs, 10.5 g sugar, 3.3 g protein (calculated with 1 oz goat cheese)
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