br>Frost with the Chocolate Walnut Buttercream (recipe follows).
Wash, dry, and arrange nice sized pieces of spinach on salad plates.
Core pear.
If there are any brown spots on the fruit, cut them off.
Slice ripe pear into thin slices cut from top to bottom of the fruit.
Arrange pear on spinach.
Divide the toasted walnuts evenly among the plates.
Top salad with a few, well placed, broad curls of the parmesean.
Quickly whisk together orange juice and olive oil, gently spoon over dressing and serve.
Drain pears, save 1 cup pear juice; set pears aside.
In 2-cup measure, combine cornstarch, brown sugar, cinnamon, cloves and salt.
Blend in pear juice.
Microwave on High 2 to 5 minutes, until thick, stirring 1 or 2 times.
Set aside.
Put pears in 9-inch pie plate.
Cover with wax paper.
Microwave on High 2 to 3 minutes, until hot.
Line salad plates with lettuce leaves, put pears on lettuce, top with walnuts.
Put 2 to 3 tablespoons juice on top.
Place salad leaves in a large serving bowl or arrange on a serving platter. Top with pears, Parmesan and walnuts. Whisk together olive oil and vinegar then drizzle over salad. Serve immediately.
Make the dressing by mixing everything together, seasoning with salt and pepper to taste.
Mix the watercress and pear slices together and dress with the dressing.
Arrange on 2 plates, distributing the pear evenly, embed the walnuts and crumble over the blue cheese.
Relax.
Heat the oil in a large skillet over medium-high heat. Add the pork and parsley; cook and stir until pork is browned on the outside, and cooked through. Remove from the heat and set aside.
Make a bed of spinach on individual serving plates or on a large platter. Arrange slices of pear over the spinach. Top with the cooked pork and sprinkle with walnuts. Drizzle the balsamic vinaigrette over the whole salad.
br>Combine wheat berries, walnuts, pear, Gorgonzola cheese, cranberries, and green
Soybean Walnut Pesto: Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.
Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl.
Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper.
n appetizer or a side salad.
Dressing:.
Place the molasses in a small bowl and add enough water to make it a thinner dressing consistency.
Add the cinnamon and garlic and set aside while you assemble the salad.
Salad:.
Lay the rocket leaves on a flat platter, then arrange the remaining ingredients over the top. Spoon the dressing over and serve.
ays in the fridge.
---Salad-----------------------.
Toss greens with most
ivide lettuce among eight individual salad plates or borls. Add pears
he walnut dressing, whisk together all ingredients. Season. Add to salad and
Cook snow peas in large quantity of boiling salted water until crisp-tender, about 3 minutes. Drain and rinse under cold water. Drain. Toss lettuce with celery. Arrange in an even layer over the bottom of a straight-sided clear glass salad bowl. Arrange the carrots, zucchini and tomatoes in separate layers over the lettuce-celery mixture. Arrange the snow peas in a fan pattern over the tomatoes. Garnish with mushroom and basil. Cover and refrigerate. Prepare Herb-Walnut Dressing. Just before serving, add the dressing; toss well.
Salad:
Put all salad ingredients in a large serving bowl.
Just before serving,add enough Mustard Viniagrette to barely coat lettuce and toss lightly to mix.
Serve immediately.
Mustard Viniagrette:
Put all viniagrette ingredients in a jar or container with a tight lid; shake until thoroughly blended. Makes 1 cup viniagrette.
In a salad bowl, lightly toss the greens with the pears.
In a small non-reactive bowl, combine the honey and lemon juice. Whisk with the salt and pepper, to taste.
Pour the dressing over the the greens and pears and toss <
Arrange the salad on six individual salad plates.
Garnish with the walnuts and bleu cheese.
Easy!
In the bottom of your salad bowl whisk together the first four ingredients of the vinaigrette. Once blended stir in the cheese until coated.
Add all your salad ingredients to the bowl and toss until evenly coated.
Enjoy!
Toss greens, cranberries, cheese and walnuts in large bowl.
Mix vinegar, honey, mustard and pepper with wire whisk until well blended.
Gradually add oil, whisking constantly until well blended.
Pour over salad; toss to coat.
Serve immediately.
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.