Salad With Pear Pecans And Feta Recipes

PEAR AND GREENS SALAD WITH MAPLE VINAIGRETTE

Steps:

• In small bowl, mix all vinaigrette ingredients except oil with wire whisk. Beat in oil until blended.
• Place pecans in 1-cup glass measuring cup. Microwave on High 2 minutes to 2 minutes 30 seconds, stirring every 30 seconds, until browned.
• Divide salad greens among 6 serving plates. Arrange pear wedges on greens; sprinkle with pecans and cranberries. Drizzle vinaigrette over salads.

SALAD WITH GOAT CHEESE, PEARS, CANDIED PECANS AND MAPLE-BALSAMIC DRESSING

Steps:

• Place greens in a large serving bowl (or divide among individual salad plates).
• Sprinkle pears, pecans, cherries, and goat cheese over top of greens.
• For dressing, whisk together balsamic vinegar, maple syrup, olive oil, mustard, and salt until emulsified.
• Dress salad just before serving, or pass the dressing at the table.

AUTUMN PEAR SALAD

Steps:

• Mix all salad ingredients together to create a vinaigrette dressing.
• Slice the onion and pears.
• In a salad dish, place the greens first. Then add in the slices of pears, onions, blueberries, pecans and crumbled feta.
• Drizzle some of the dressing on top and serve.

PEAR, FETA, AND LETTUCE SALAD

Steps:

• Place the lettuce into a salad bowl, sprinkle on the feta cheese in a layer, and top with a layer of Bosc and Asian pears. Serve with balsamic vinaigrette on the side.

SPEEDY PEAR AND PECAN SALAD

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.

ROASTED BEET, PEAR AND FETA SALAD

Steps:

• Prepare dressing and set aside.
• Preheat oven to 400 degrees. Individually wrap the beets in aluminum foil and roast for about 1 hour, or until tender when pricked with fork. Allow cooked beets to cool then cut into 1/4" slices.
• Gently toss the beets in a large salad bowl with the mache, red leaf lettuce, pears and feta. Garnish top with the toasted almonds.
• Serve dressing on side.
• NOTE: I guessed the yield.

BABY MIXED GREENS WITH APPLE PEAR, PECANS AND FETA

Steps:

• In a salad bowl combine olive oil, red wine vinegar, orange juice, pecans, honey and salt and pepper to taste. Mix until well blended.
• Add the greens and toss to coat with the dressing. Divide the salad among
• 4 plates Top with apple pear slices and sprinkle on the feta and the pomegranate seeds or dried cranberries.

PEAR SALAD WITH PECANS

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).

SALAD WITH PEAR, PECANS AND FETA

Steps:

• to prepare the dressing, combine olice oil, vinegar, orange juice, pecans, honey and salt & pepper to taste in a salad bowl. Mix until well blended. Add greens, pear, cranberries,feta and toss to coat with the dressing.