In a large bowl, gently toss peaches, arugula and pecans together. Top with crumbled goat cheese.
For the dressing, whisk together all ingredients. Season to taste.
When ready to serve, drizzle dressing over salad.
Place the salad greens, pear pieces, pecans, and mozzarella cheese in a bowl. Pour the Italian dressing over the salad mixture, and toss to coat evenly.
Wash, dry and slice romaine lettuce into long, thin strips. Mix balsamic vinegar and oil pour on lettuce.
Toss well.
Put on salad plates.
Top with bleu cheese crumbles.
Core pear and cut into slices.
Saut in butter until brown.
Put on top of lettuce and top with pecan halves.
Serves 2.
Place salad greens in a bowl.
Top with cheese, cranberries and pecans.
Use as much dressing as you prefer, but I like to go light on the dressing.
Wash and trim the sprouts. Halve them and 'pulse chop' in the food processor or slice them thin.
Core and chop the pear (unpeeled) in 1/2\" pieces.
Toast the pecan pieces.
Shave the Parmesan.
Mix the sprouts and pears.
Mix the dressing and mix into the sprouts and pears.
Top with toasted pecans and shaved Parmesan.
b>salad.
Pecans -- In a small dry saute pan, toast the pecan
br>Meanwhile, to make spinach pecan salad, whisk 1 tbsp maple syrup
venly among salad plates. Top with raspberries and Spicy Pecan Halves. Drizzle
For dressing:.
Whisk sour cream, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)
For salad:.
Toss greens, apples, cherries, and 1/4 cup pecans in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup pecans and serve.
nd pepper. Toss into the salad and serve immediately.
tablespoons butter, onion and pear in a large frying pan
Combine lettuce, pears, cranberries, and pecans in a medium bowl.
Whisk together yogurt, honey, and lemon juice; pour over salad and toss well to coat.
Season to taste with salt and pepper.
ork in pan.
Make salad; Line crispy tortillas with romaine
Mix together softened cream cheese, mayonnaise and nuts.
Add cream a little at a time to make a smooth texture.
Add sugar.
Put a heaping tablespoon on each pear half; serve on lettuce leaf.
Drain pears, reserving juice.
Bring juice to a boil, stirring constantly.
Remove from heat.
Add gelatin, stirring until dissolved.
Let cool slightly.
Coarsely chop pear halves. Combine cream cheese and yogurt; beat at medium speed of electric mixer until smooth.
Add gelatin and beat well.
Stir in pears.
Pour into an oiled 4-cup mold or Pyrex dish.
Chill.
Stir cream cheese, Cheddar, pear, scallion white, salt, and pepper together in a medium bowl.
Coat a large piece of plastic wrap with cooking spray. Scoop the cheese mixture onto it. Using the plastic wrap to help you, form the cheese mixture into a ball, then completely wrap in plastic. Refrigerate for at least 1 hour and up to 2 days.
Just before serving, combine pecans and the reserved scallion greens in a shallow dish. Roll the cheese ball in the mixture, pressing to adhere.
Whisk the two salad dressings together.
Stir in the blue cheese crumbles.
Serve over salad.
For the Dressing:
Mix together the mustard, dill, vinegar, sugar and olive oil. Set aside.
For the Salad:
Core and slice apples and pears into thin slices, leaving skin on for color and flavor.
Slice cucumber into rounds (if using cucumber with seeds, cut in half lengthwise, scrape out seeds, and cut into half moon slices).
If cucumber is waxed, peel it; otherwise leave skin on.
Slice onion any way you like.
Add all to bowl with dressing and toss to coat.
Combine first 7 ingredients at least 1 hour in advance and shake well. Simmer pecans in butter with a little sprinkle of sugar until soft. Tear spinach leaves into bite size pieces. Slice strawberries lengthwise. Add salad dressing just before serving and toss well. The dressing is a large recipe.
Place pecans on baking sheet and toast in oven at 400 degrees for about 5 minutes.
Mix together dressing ingredients in small glass or bowl and wisk quickly until well blended.
Layer salad: spinach, avocado, green onions, raspberries, toasted pecans.
Top with dressing and serve immediately.