In a large bowl combine the Asian pear, radicchio, baby greens, blue cheese, and pecans.
In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, sugar (or honey), pinch of salt, and a few good grinds of pepper.
Add the shallots to the vinaigrette then set aside.
When serving, dress the greens lightly, season to taste, and serve immediately.
he rice vinegar, wasabi powder, Asian sesame oil and 1 1
Combine ingredients for salad.
Toss and serve with 2 oz. Citrus Dressing.
Place the ice, Asian pear, strawberries, yogurt, milk, and sugar into a blender; blend until smooth.
eanwhile, to make the Asian herb salad, combine salad greens, herbs and chili
In a pitcher, combine the mint and lime juice. Using a wooden spoon, muddle the mint and lime together until you can smell the fresh aroma of mint. Next add the sugar, rum, asian pear liquor and mix to dissolve sugar. Fill the pitcher with club soda, but don't forget to leave room for lots of ice! Add some sliced limes and mint sprigs for a wonderful looking pitcher!
Serving amount depends on size of pitcher and glasses!
old water; place pear slices, apple slices, and Asian pear in the water
In a large bowl, combine the Granny Smith apples, Red Delicious apple, Asian pear, celery, almonds, golden raisins, grapes and cranberries. In a separate bowl, stir together the yogurt, white sugar, brown sugar, mayonnaise, lemon juice and cinnamon. Pour the dressing over the fruit mixture and stir gently until evenly coated.
Fill a shaker halfway with ice cubes; add in the sake, pear liqueur, and apple juice.
Squeeze the juice from the lemon into the shaker.
Gently stir the ingredients in a circular motion for 8-10 seconds being careful not to break the ice cubes.
Strain the drink into a chilled cocktail glass; garnish with a pear slice.
In a bowl, toss the shredded lettuce, jicama, Asian pears and golden raisins until combined.
For dressing, whisk together the vinaigrette, apple cider or juice, and five-spice powder or allspice until well mixed.
Drizzle over salad and toss well.
Serve immediately.
Source: www.friedas.com.
Stir together the fruit cocktail, lychees, macapuno, palm seeds, creamed corn, apple, Asian pear, sour cream and condensed milk in a large bowl. Chill for at least one hour before serving.
PREPARE salad dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
BREAK apart Noodles; place in large bowl. Discard Seasoning Packet or reserve for another use. Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix lightly.
ADD dressing; toss to coat. Serve immediately.
SUBSTITUTE: Prepare as directed, using GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix.
Whisk together mayonnaise, rice vinegar, miso, and chile-garlic sauce in a large bowl.
Stir cabbage, pear, and ginger into the mayonnaise mixture until well coated. Stir in green onions and sesame seeds. Season with salt to taste.
Place tomatoes, mango, onion, Asian pear, banana pepper, jalapeno pepper, cilantro, lime juice, garlic powder, and salt in a food processor; pulse until desired texture is achieved. Cover and refrigerate until ready to serve.
FOR THE CRAB SALAD:.
Combine the lime juice,
Blanch broccoli in rapidly boiling water for 3 to 5 minutes. Remove from the water. Blanch snow peas for 1 to 2 minutes. Remove from water.
Cook one pound of pasta in a large pan of boiling water until al dente. Drain, and transfer to a large bowl.
Toss pasta with salad dressing. Toss with broccoli, red pepper, red onion, and snow peas, ginger, and garlic. Season with salt and pepper to taste.
Refrigerate for several hours or overnight. When serving, sprinkle with sesame oil and sesame seeds.
br>Peel the cooked, cooled pear, cut into chunks, and add
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.
Preheat oven to 425f degrees.
Leave root and 1 inch of stem on beets, scrub with a brush.
Place beets in a small baking dish.
Bake at 425f degrees for 50 minutes or until tender.
Cool, trim off beet roots, rub off skins, dice beets.
Combine beets, pear, celery, and pistachios in a medium bowl.
Combine juice and next 5 ingredients (juice through red pepper), stirring well with a whisk.
Drizzle over beet mixture, tossing gently to coat.
Serve at room temperature or chilled on lettuce leaves, if desired.
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.