Mixed Greens with Pears and Pecans

Mixed Greens with Pears and Pecans

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45 juta s/d 2.5 milyar listing 2017
Mixed Greens with Pears and Pecans Mixed Greens with Pears and Pecans Mixed Greens with Pears and Pecans Sweet ripe pears and crunchy buttery pecans make this an irresistible holiday salad. Prep : 45 minutes 3 tablespoons red wine vinegar 2 teaspoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon coarsely ground black pepper 1/3 cup olive oil 3 ripe medium pears, each peeled, cored, and cut into 16 wedges 1 wedge Parmesan cheese (4 ounces) 2 small heads radicchio, cored and torn into large pieces 2 small heads Belgian endive, separated into leaves 2 small bunches arugula (4 ounces each), tough stems trimmed, or 2 bags (5 ounces each) arugula 1/2 cup pecans, toasted and coarsely chopped Prepare dressing: In very large bowl, with wire whisk, mix vinegar, mustard, salt, and pepper. In thin, steady stream, whisk in oil until blended. Add pears, tossing to coat. With vegetable peeler, remove enough shavings from wedge of Parmesan to measure 1 cup, loosely packed. Add radicchio, endive, and arugula to pears; toss until mixed and coated with dressing. Top salad with Parmesan shavings and sprinkle with pecans. Makes 10 first-course servings. Each serving : About 166 calories, 4g protein, 11g carbohydrate, 13g total fat (2g saturated), 4mg cholesterol, 244mg sodium.
Mixed Greens with Pears and Pecans

Mixed Greens with Pears and Pecans

Sweet ripe pears and crunchy buttery pecans make this an irresistible holiday salad. Prep : 45 minutes
  • 3 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/cup olive oil
  • 3 ripe medium pears, each peeled, cored, and cut into 16 wedges
  • 1 wedge Parmesan cheese (4 ounces)
  • 2 small heads radicchio, cored and torn into large pieces
  • 2 small heads Belgian endive, separated into leaves
  • 2 small bunches arugula (4 ounces each), tough stems trimmed, or 2 bags (5 ounces each) arugula
  • 1/2 cup pecans, toasted and coarsely chopped
  1. Prepare dressing: In very large bowl, with wire whisk, mix vinegar, mustard, salt, and pepper. In thin, steady stream, whisk in oil until blended. Add pears, tossing to coat.
  2. With vegetable peeler, remove enough shavings from wedge of Parmesan to measure 1 cup, loosely packed.
  3. Add radicchio, endive, and arugula to pears; toss until mixed and coated with dressing. Top salad with Parmesan shavings and sprinkle with pecans. Makes 10 first-course servings.
Each serving : About 166 calories, 4g protein, 11g carbohydrate, 13g total fat (2g saturated), 4mg cholesterol, 244mg sodium. baked pears with pecans, green salad with pears and pecans, mixed greens with pears walnuts gorgonzola, pear and goat cheese salad dressing recipe, pear and goat cheese salad with candied pecans, pear and pecan salad dressing recipe, pear salad with goat cheese and pecans, pear walnut goat cheese salad recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Friday, 24 November 2017

Mixed Greens with Pears and Pecans

Article Categories : Salads & Salad Dressings

Mixed Greens with Pears and Pecans

Mixed Greens with Pears and Pecans

Sweet ripe pears and crunchy buttery pecans make this an irresistible holiday salad.

Prep : 45 minutes

  • 3 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/cup olive oil
  • 3 ripe medium pears, each peeled, cored, and cut into 16 wedges
  • 1 wedge Parmesan cheese (4 ounces)
  • 2 small heads radicchio, cored and torn into large pieces
  • 2 small heads Belgian endive, separated into leaves
  • 2 small bunches arugula (4 ounces each), tough stems trimmed, or 2 bags (5 ounces each) arugula
  • 1/2 cup pecans, toasted and coarsely chopped
  1. Prepare dressing: In very large bowl, with wire whisk, mix vinegar, mustard, salt, and pepper. In thin, steady stream, whisk in oil until blended. Add pears, tossing to coat.
  2. With vegetable peeler, remove enough shavings from wedge of Parmesan to measure 1 cup, loosely packed.
  3. Add radicchio, endive, and arugula to pears; toss until mixed and coated with dressing. Top salad with Parmesan shavings and sprinkle with pecans. Makes 10 first-course servings.

Each serving : About 166 calories, 4g protein, 11g carbohydrate, 13g total fat (2g saturated), 4mg cholesterol, 244mg sodium.