Pear Salad I

Pear Salad I

11
KATHY A 0

"A wonderful blend of mixed greens, pears, toasted walnuts and Gorgonzola (blue cheese) with a light tasty dressing."
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Ingredients

30 m servings 484 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 31.9 g
  • 49%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 544 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven's broiler. Arrange pear slices in a single layer on a baking sheet. Broil until nicely browned, 3 to 5 minutes. Set aside to cool.
  2. Pour port wine into a saucepan. Bring to a boil, and cook until the wine is reduced by 1/2. Remove from the heat and cool. Pour the cooled wine into a blender or food processor, and add the shallots, garlic, mustard, and vinegar. Puree until smooth.
  3. Divide the salad greens evenly between four serving plates. Arrange some of the broiled pear slices over each pile of greens. Sprinkle with Gorgonzola cheese. Drizzle dressing over each plate, then sprinkle with walnuts. If you like, this can also be made in one large bowl instead of individual servings.

Footnotes

  • Note
  • To toast walnuts, place them in a dry skillet over medium heat. Cook, stirring occasionally, until browned and fragrant, about 8 minutes.

Reviews

11
  1. 14 Ratings

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Most helpful positive review

Very good! My friend and I made this for our New Year's Eve dinner and everyone raved! We added cranberries as well for color. Turned out great, would make again.

Most helpful critical review

A restaurant in Memphis serves a salad like this, which I love. This was good, too, but too much trouble for a simple salad! Use balsamic or raspberry vinagrette instead. It's good with uncookec...

Very good! My friend and I made this for our New Year's Eve dinner and everyone raved! We added cranberries as well for color. Turned out great, would make again.

A restaurant in Memphis serves a salad like this, which I love. This was good, too, but too much trouble for a simple salad! Use balsamic or raspberry vinagrette instead. It's good with uncookec...

A few restaurants nearby make salads like this and it's one of my favorites. This version is very good as well...I loved the dressing! Very nice presentation as well. Thx!!

Lot of onion flavor in this

MMMMMMMMMMM............This sounds just like a recipe that I use. The only difference is that I toast the walnuts in a skillet and I have not tried it with port wine.........sounds good though!...

We liked this a great deal and thought it went very well with quiche lorraine. Used regular blue cheese since that was all that I had. Looked very pretty as well.

We tried with blackberry wine and was very tasty. Although I used a soft yellow sweet pear and I think it would have been better with a firm green sour pear. Will most likely make again.

I made this salad with the White Wine Vinegrette recipe on this site and the pairing was wonderful! So easy and good. I think I have a new favorite salad!

everyone loved it