Walnut Pear Salad Recipes

WALNUT PEAR SALAD

Walnut Pear Salad image

"This nutty salad is absolutely beautiful with mixed greens," suggests Marian Platt of Sequim, Washington. "Pears and apricot nectar add fruity sweetness."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/3 cup apricot nectar
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon minced fresh mint or 1/4 teaspoon dried mint
1/8 teaspoon salt
1/8 teaspoon ground mustard
3 medium pears, peeled, halved and sliced
12 cups mixed salad greens
3/4 cup chopped walnuts, toasted

Steps:

In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Combine the pears and dressing in a large serving bowl. Cover and refrigerate until chilled. , Just before serving, add greens to pear mixture; toss to coat. Sprinkle with walnuts.

Nutrition Facts : Calories 211 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 5g fiber), Protein 6g protein.

APPLE, PEAR AND WALNUT SALAD

Apple, Pear and Walnut Salad image

Provided by Sunny Anderson

Categories side-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons red wine vinegar
2 1/2 tablespoons orange juice
1 orange, zested
1/2 cup raisins
4 apples, preferably use 2 to 3 different kinds
2 pears, preferably red and green
2/3 cup walnuts, toasted and coarsely chopped
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

In a large bowl whisk together vinegar, orange juice, zest, and raisins. Core and cube apples and pears. Add fruit and walnuts to a bowl and drizzle with oil. Toss well to combine. Season, to taste, with salt and pepper. Refrigerate 1 hour before serving.

PEAR WALNUT SALAD

PEAR WALNUT SALAD image

Categories Fruit

Yield 4-6 servings

Number Of Ingredients 17

Ingredients

For the vinaigrette:
3 tablespoons red wine vinegar
1 tablespoon Dijon-style prepared mustard
1/2 cup extra-virgin olive oil
coarse salt
freshly ground pepper
For the salad:
1 regular size bag (your choice) prepared salad greens
Note: The original recipe calls for 2 heads of butter or leaf lettuce, or a mixture of red and green lettuces, washed, dried and torn into 1″ pieces. To make this recipe even quicker for busy, home cooks to prepare, try the pre-washed, bagged lettuces. I used a mixture called Heart's Delight, a combination of romaine, green leaf and butter lettuce hearts, and found it perfectly acceptable.
3-4 fresh pears, either French Butter, d'Anjou or Comice, peeled and cut into 1/4″ wide slices
Note: To prevent the peeled, pear slices from browning, I quickly swished them in fresh lemon juice and set aside.
a 5 ounce package (or container) of crumbled Gorgonzola
Note: If you're not a fan of blue cheeses, feta cheese would work nicely and be a great, salty substitute.
1/2 cup walnut halves or pieces, lightly toasted
Note: To lightly toast walnut pieces, warm walnuts in a small frying pan with no added butter or oil. Cook over a medium to medium-high heat, tossing the nuts often until they are just lightly browned. If nuts should burn, toss them in the trash bin and begin again.
Optional - dried cranberries &/or dried cherries for extra color, flavor and texture
Note: Unfortunately I was so busy preparing dinner that I didn't think to add dried cranberries or cherries until AFTER the salad was served. Let my omission be your gain.

Steps:

Mix together

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