Combine Granny Smith apple, Golden Delicious apple, Gala apple, Bosc pear, celery, cranberries, walnuts, and pecans in a large bowl.
Whisk sour cream, mayonnaise, sugar, and lemon juice together in a separate bowl for the dressing.
Pour dressing into apple mixture; toss until evenly coated. Chill in refrigerator for at least 15 minutes before serving.
Preheat oven to 450 degrees F (230 degrees C).
Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese.
Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve.
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.
rocessor, puree the.
drained pear halves with the lemon juice
Preheat the broiler. Line a baking pan with foil.
Arrange bread on pan. Spray with no stick cooking spray. Toast 2-3 mins each side or until golden and crisp. Sprinkle with gorgonzola. Broil until melted.
Combine remaining ingredients in a medium bowl. Season. Top toasts with a little salad. Serve with remaining salad on the side.
In small mixing bowl, whisk together pomegranate juice, olive oil, apple cider vinegar, orange juice, sugar and salt. Pour mixture into small carafe; set aside.
Remove seeds from pomegranate, reserving seeds and discarding remainder.
Divide spinach among four salad plates.
Top each with pear slices, mandarin oranges, pomegranate seeds, & walnut pieces.
Drizzle with 2 to 3 tablespoons of vinaigrette dressing. Garnish with orange curls. Serve immediately.
ntil sugar dissolves.
Add pear halves, cut side down. Return
hill your serving plates. Place salad plates or bowls in the
n a large salad bowl, toss dressing with greens, pear slices, grapes
Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.
spoon of the apple, pear, and nut mixture and then
Mix collard greens, kale, romaine, cabbage, pear, onion, orange bell pepper, avocado, carrot, tomatoes, walnuts, and raisins together in a large bowl.
Combine olive oil, vinegar, honey, oregano, chili powder, mustard, garlic, salt, and black pepper in a glass jar with a lid. Cover jar with lid and shake vigorously until dressing is well mixed. Pour dressing over salad; toss to coat.
f bamboo skewer, attach a Bosc pear (head) upside-down to the
nother minute.
Add the pear and cook, stirring, for 30
uck breasts are cooking, peel pear and cut into 1/4
Cut 6 thin slices of pear close to the core to get as large a slice as possible. Top each with a piece of blue cheese. Sprinkle the cheese with walnuts and chives. Bend the pear slices to contain the filling and skewer with a toothpick to hold in place. Place on a serving platter and drizzle with a little extra-virgin olive oil. Sprinkle with cracked black pepper to serve.
In a medium saucepan, combine the quinoa and water and bring to a boil. Simmer over low heat stirring often, until tender, about 12 minutes. Drain and cool completely.
In a small bowl, combine the kumquats, cilantro, olive oil, lemon juice and salt. Allow to steep for 5 minutes.
In a large bowl, combine the quinoa, pear and cucumber. Add the dressing and toss well. Add the watercress and toss again and serve.
ith clean hands. Place the pear halves, cut sides-down, on
preheat the waffle iron according to the manufacturer's directions.
sift together the flour, baking powder, baking soda, salt, and spices in a large mixing bowl.
in a med-sized bowl, mix together the juice, soy milk, applesauce, oil, sugar, and vanilla until well combined.
create a well in the center of the flour mixture and slowly blend the wet ingredients into the dry until combined.
fold in the grated pear.
make your waffles according to the directions on the iron.
Combine first 6 ingredients in a large bowl; stir with a whisk.
Add arugula and pears to bowl; toss to coat.
Place about 1 1/2 cups salad on each of 4 plates; sprinkle each serving with 1 tablespoon walnuts.