Romaine Salad With Pecan And Blue Cheese Dressing Recipes

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ROMAINE SALAD WITH PEARS, BLUE CHEESE AND PECANS



Romaine Salad with Pears, Blue Cheese and Pecans image

Make this winner of a salad a holiday tradition that everyone remembers. You can prep everything ahead and put it together at the last minute. This recipe yields more dressing than needed for the salad. Save the rest for later.

Provided by Letty | @lettyskitchen

Categories     Salad

Time 20m

Number Of Ingredients 9

2 tablespoons honey wine vinegar ((see note))
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
1/2 teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
1 head romaine lettuce
2 barely ripe pears ((I used Bartletts))
4 ounces (¾ cup) blue cheese crumbles
½ cup toasted pecans

Steps:

  • Whisk the vinegar, mustard, salt, and pepper together in a bowl. (see note)
  • Gradually drizzle in the olive oil, about a teaspoon at a time, whisking all the time, to make a smooth dressing.
  • Wash the lettuce leaves, dry well. Tear into bite-size pieces.
  • Just before serving, put about half of the vinaigrette in a large bowl. Add the lettuce and toss to coat the leaves lightly. Toss in a little more dressing if you think it's needed, keeping in mind the lettuce should be lightly coated, not weighed down in oil.
  • Build the salad in two layers: Transfer half of the dressed lettuce to a serving bowl. Core and slice the first pear and arrange it over the lettuce. Sprinkle with half of the blue cheese and half of the toasted pecans. Repeat with a second layer.

ROMAINE WITH APPLE, PECANS AND BLUE CHEESE



Romaine With Apple, Pecans and Blue Cheese image

Eating the skin of apples provides about twice the anti-cancer activity as eating only the pulp, Cornell University studies show. That's why this recipe says not to peel the apple. You may wonder about the hefty amount of fat in each serving. Don't: 90% of it is good monounsaturated fat from avocado and pecans.

Provided by USA WEEKEND columnist Jean Carper

Categories     Salad     Vegetable Salad Recipes

Yield 4

Number Of Ingredients 10

⅓ cup blue cheese
2 tablespoons white vinegar
1 teaspoon Dijon mustard
⅓ cup orange juice
8 ounces plain non-fat yogurt
4 ½ cups hearts of romaine lettuce, torn into pieces
1 large unpeeled apple, chopped
1 Hass avocado, cubed
½ cup chopped red onions
¼ cup toasted pecan pieces

Steps:

  • In a small bowl, mash cheese with a fork. Add vinegar, mustard, juice and yogurt; stir to combine thoroughly.
  • In a large bowl, combine salad ingredients. Toss with 1/2 cup Creamy Blue Cheese Dressing.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 23.3 g, Cholesterol 11.8 mg, Fat 17.2 g, Fiber 7.1 g, Protein 8.3 g, SaturatedFat 4.2 g, Sodium 237.5 mg, Sugar 13.5 g

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.

ROMAINE SALAD WITH PEAR, SMOKED BLUE CHEESE, AND CANDIED PECANS



Romaine Salad with Pear, Smoked Blue Cheese, and Candied Pecans image

Provided by Martina McBride

Time 35m

Yield 6 servings

Number Of Ingredients 14

1/4 cup sugar
1/2 cup pecan halves
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
2 romaine hearts, torn (about 6 cups)
2 ripe pears, thinly sliced or chopped (about 3/4 cup)
5 ounces smoked blue cheese, crumbled
1 avocado, diced
4 thinly sliced green onions (about 1/2 cup)

Steps:

  • Cook the sugar and pecans in a small skillet over medium, 5 to 7 minutes or until the sugar has caramelized. Spread the pecans in a single layer on lightly greased wax paper on a large baking sheet. Let them cool completely and then chop into 1/2-inch pieces.
  • Whisk together the olive oil, vinegar, Dijon, garlic, salt, sugar, and pepper in a small bowl.
  • Layer the lettuce, pears, cheese, avocado, and green onions on a large serving platter. Drizzle with the desired amount of dressing, and top with the pecans.

BLUE CHEESE AND DRIED CRANBERRY TOSSED SALAD



Blue Cheese and Dried Cranberry Tossed Salad image

This is a very tasty salad; a swanky version of a regular everyday salad. The addition of blue cheese and dried cranberries give it something special. Wherever it is brought people always ask for the recipe!

Provided by Michelle

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 7

4 hearts of romaine lettuce, chopped
½ English cucumber, sliced
¾ cup grape tomatoes, halved
½ cup chopped toasted pecans
½ cup dried cranberries
½ cup crumbled blue cheese
¾ cup balsamic vinaigrette

Steps:

  • Layer the romaine lettuce with the cucumber, grape tomatoes, pecans, cranberries, and blue cheese in a large salad bowl. Dress the salad with the balsamic vinaigrette before serving.

Nutrition Facts : Calories 258.3 calories, Carbohydrate 19 g, Cholesterol 8.4 mg, Fat 19.9 g, Fiber 4.6 g, Protein 5.3 g, SaturatedFat 3.8 g, Sodium 519.7 mg, Sugar 9.9 g

ROMAINE SALAD WITH PECAN AND BLUE CHEESE DRESSING



Romaine Salad With Pecan and Blue Cheese Dressing image

This lick the bowl clean came from the Pecan Growers of America. As much as I adore creamy blue cheese dressing,this quick vinegar concoction is a tangy challenger.

Provided by Potluck

Categories     Fruit

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

5 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1/4 lb blue cheese, crumbled
1/2 cup pecans, coarsely chopped
1 head romaine lettuce, torn into bite size pieces

Steps:

  • In sald bowl,combine oil,vinegar,salt and pepper.
  • Whish until well blended.
  • Add half the blue cheese,mash into dressing.
  • Add 1/4 cup pecans.
  • Add romaine. Toss well to coat.
  • Top with remaining blue cheese and nuts.

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