er the top of the salad. A creamy blue cheese
rocessor, puree the.
drained pear halves with the lemon juice, vinegar
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.
Toss salad ingredients in large bowl.
Whisk dressing ingredients in a separate container. You can toss the salad with the dressing and serve it like that, or let each person put as much or as little dressing on their salad as they would like.
The extra dressing stays fresh in the refrigerator for a long time.
eaves among 8 salad plates, and top each salad with the fruit mixture
Season beef steaks with 1/2 teaspoon pepper. Heat
Set oven to 350 degreesPlace the broken noodles and peanuts on a baking sheet and toast until golden brown; cool to room temperature.
In a bowl place the coleslaw, green onions, red bell pepper, toasted ramen noodles and peanuts; toss to combine.
In a bowl mix the dressing ingredients together until well combined; pour over the salad, then toss to combine.
Top salad with mandarin orange segments.
**NOTE** do not add in the dressing until ready to serve the salad or the toasted ramen noodles will loose their crunch.
Preheat oven to 350\u00b0F.
Coarsely chop walnuts and spread on a baking sheet.
Bake 5 minutes, stir then continue baking another 3 to 5 minutes or until lightly browned and fragrant. Let cool.
To make vinaigrette, whisk vinegar with olive oil, maple syrup, salt and pepper.
Core and slice pear.
Place chicory and pear in a large salad bowl.
Toss with vinaigrette until leaves are shiny.
Scatter with walnuts and serve right away.
nto a plate and toss with the thyme and a pinch
venly coat. Cover the bowl with plastic wrap, and marinate in
aucepan, add 1 cup of pear juice and bring to a
whisk together mustard, oil, thyme, salt and pepper; brush over chicken.
place chicken on greased grill over medium-high heat or under broiler; close lid and cook, turning once, for about 10 minutes or until no longer pink inside.
transfer to cutting board; slice thinly and keep warm.
Dressing.
whisk together oil, vinegar, apple juice concentrate, chives, mustard, garlic, sugar, salt and pepper.
add greens, pear, cheese and pecans; toss to coat.
divide salad among 4 plates and top with chicken.
In a small bowl, whisk together vinegar, water, oil, mustard, syrup, shallots, salt and pepper until blended; pour 1/4 cup dressing into a large bowl.
Add spinach and toss until coated.
Arrange 2 cups of dressed spinach on each of 4 salad plates.
Top each with 3 pear slices and then sprinkle each with 1-1/2 tablespoons almonds and 1 tablespoons of dried cranberries.
Drizzle each salad with about 1 tablespoons of remaining dressing and serve.
To make the pear relish, bring pears, onion, butter
Whisk first 6 ingredients in medium bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
Mix spinach, pear, avocado and onion in large bowl. Toss with enough dressing to coat. Sprinkle with Gorgonzola cheese. Serve, passing any remaining dressing separately.
Combine balsamic vinegar and figs in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/3 cup: about 5 minutes.
Combine the fig mixture, water, and lemon juice in a blender, and process until smooth.
Place the fig mixture in a small bowl. Stir in shallots, thyme, and garlic. Add olive oil and salt; stir well with a whisk.
To serve: Drizzle enough dressing on the greens to coat. Place the greens on 6 salad plates and top with pear and goat cheese.
t room temperature until salad is assembled.
Salad:
Combine the
ant to flavor to taste with a little garlic powder in
To make the coleslaw, combine all ingredients in a large bowl and toss to combine. Season to taste.
Combine almond butter, mustard, honey, oil and nutmeg in a large bowl. Add pork and turn to coat. Cover and refrigerate for 3 hours or overnight.
Preheat grill and oil grates. Grill pork for 10 mins, or until browned all over, brushing occasionally with marinade. Cover pork and let rest for 10 mins. Slice thickly.
Serve pork with coleslaw.
over the bottom.
Cover with foil and bake 1 hour