Roasted Pear Salad
Oven-roasted pears take the ho-hum out of this green salad. Toss together a good-for-you medley of mellow pear slices, crispy greens, nuts and dried cranberries. The creamy dressing carries yet more pear flavor, sweetened with just a touch of honey.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 123
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 123
2 medium pears, halved and cored
4 teaspoons olive oils, divided
2 tablespoons cider vinegar
1 teaspoon water
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon white peppers
1 package (10 ounces) mixed baby salad greens
1 cup watercress sprigs
1/4 cup chopped hazelnuts, toasted
1/4 cup dried cranberries
Directions:
Preheat oven to 400°. In a small bowl, toss pears with 1 teaspoon oil. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake 10 minutes. Turn pears over; bake until golden and tender, 5-7 minutes longer.
When roasted pears are cool enough to handle, peel them and thinly slice 2 pear halves lengthwise; set aside. Place remaining pear halves in a blender. Add the vinegar, water, honey, salt and white pepper; cover and process until smooth. While processing, gradually add the remaining 3 teaspoons oil in a steady stream.
In a large bowl, toss the salad greens, watercress, hazelnuts and cranberries. Arrange reserved pear slices on top; drizzle with dressing.
Source: tasteofhome.com
When roasted pears are cool enough to handle, peel them and thinly slice 2 pear halves lengthwise; set aside. Place remaining pear halves in a blender. Add the vinegar, water, honey, salt and white pepper; cover and process until smooth. While processing, gradually add the remaining 3 teaspoons oil in a steady stream.
In a large bowl, toss the salad greens, watercress, hazelnuts and cranberries. Arrange reserved pear slices on top; drizzle with dressing.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
