Core and quarter pears. Core and cut apple into wedges.
Peel and slice oranges.
Arrange fruit on platter lined with salad greens.
hese to decorate the fruit salad!
br>For the pears and salad:.
Preheat oven to 200
owl. Place the grapes and pear in a separate bowl with
Place pear on bed of fresh spinach.
Mix blue cheese with heavy cream, and fill the center of the pear.
Sprinkle with roasted walnuts.
Whisk 3 tablespoons vinegar, oil and honey in a large bowl to blend.
Add endive and pear and toss to coat.
Blend sour cream, yogurt and remaining1 tablespoons of cider vinegar in medium bowl; mix in cheese.
Season with salt and pepper to taste.
Mound salad on plater and top with dressing, then nuts and chives.
ill be rare).
SALAD.
place pear, bell pepper, jalapeno, green
Place squash in a microwave-safe bowl with a little water. Cover with plastic wrap. Microwave on HIGH (100% power) for 3-4 mins, until just tender. Drain well. Mash roughly. Let cool.
In a large bowl, combine ricotta, eggs, flour, Parmesan and mint. Mix in squash. Season.
Heat oil in a deep, heavy-bottomed saucepan over medium heat. Working in 4 batches, drop tablespoonfuls of mixture into oil. Cook for 3-4 mins each, turning often, until golden and cooked through. Drain on paper towels.
Serve with arugula and pear salad.
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.
ssemble the salad by tossing together the mixed greens, spinach, pear slices
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.
lice from bottom of each pear half to allow them to
Put one lettuce leaf on each of six salad plates.
If using fresh pears, peel, core and cut in half.
Top each lettuce leaf with two pear halves.
Put 1 T of yogurt on each pear half.
Sprinkle 1 t pecans on top of each pear.
Serve immediately.
whisk together the garlic, oil, vinegar, pomegranate juice, honey, salt, and pepper in a small bowl. Set aside.
Place the spinach in a large serving bowl, Add the pear slices and walnuts and toss gently.
Drizzle the dressing over the salad and toss again.
Divide the salad among 4 serving bowls. Sprinkle the pomegranate seeds and Parmesan evenly over each serving.
hill your serving plates. Place salad plates or bowls in the
Season steaks. Brush with oil. Cook on a heated oiled grill pan (or the grill) until browned both sides and cooked to desired doneness.
Meanwhile, combine the cheese, butter and onion in a small bowl. Whisk the mustard, honey, 1/4 cup oil and vinegar in a small bowl.
Place the mesclun, pear and mustard dressing in a medium bowl; toss gently to combine. Sprinkle with nuts.
Spread blue-cheese butter on the hot steaks. Serve with the salad.
Cover each salad plate with a modest bed of baby green lettuce.
Slice and core a half pear for each plate.
Thinly slice pears from bottom to just before the very end and then fan out the slices over the lettuce.
Top with toasted walnuts and a generous serving of crumbled blue cheese.
Whisk dressing ingredients and spoon over the salad mixture.
combine all of the above ingredients except the dressing - the citric juice preserves this salad - it will not brown so it can be made in advance.
toss with salad dressing right before serving.
This salad is pictured in my Edible Parmesan Cheese Bowls.
Mix apples, pears and celery slices.
Shake orange juice, honey, cinnamon and nutmeg in tightly covered container.
Pour over apple mixture.
Toss until evenly coated.
Cover and refrigerate at least 1 hour.
Arrange apple-pear mixture on salad greens.
br>Add the strips of pear to the red cabbage and