Salad with Prosciutto and Caramelized Pears and Walnuts Recipe

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Most Helpful Positive Review

Aug 07, 2003

Excellent salad. Makes a very attractive and appealing presentation on a large platter. Very gourmet. A great recipe to serve guests. Just a note, if you print out the recipe to the 4x6 size, the romaine hearts appear separate from the ingredients list and are easy to miss when making your grocery list!

—KIMAR

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Most Helpful Critical Review

Sep 19, 2003

I started out with doubling the dressing. I thought the salad would be small, but it serves at least 10. Anyway, I cooked orange juice down to half thinking maybe that was why some reviews said it wouldn't thicken. I had no better luck doing it this way. Was still very watery. I added less olive oil and it was still overpowering flavor. Didn't like it. I kept trying to "fix" it but ended up throwing it out. I ended up using the dressing from Betsy's mandarin orange salad(this web site). I thought I would have to get more than 2 pears. I was serving 8 and had to do 2 servings without nuts and wanted everyone to have a good taste of the pears. So I got 6 asian pears and it cost me $9.oo! It wasn't necessary to get all those pears, 3 would have been enough. They held up good during cooking time, I think another type of pear may get mushy. I never had asian pears before, they are shaped like an apple, slice like an apple, I was worried they weren't ripe because they are firm, but they were. This part of the salad was good. Wait to add pears and dressing to lettuce until just before serving. I added pears to salad ahead of time and it got very wilted, even without the dressing. I really didn't need to double anything afterall. My husband loved it and so did my other guests, but I thought it was too sweet, My fault for trying to double pear mix.I won't use that many pears next time. It did have a complex of flavors and that I liked. Thanks J. Craig!

—awesome in tummy

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64 Ratings

Feb 07, 2003

Excellent salad! Hubby and I ate it up! I used a little less olive oil, as the previous reviews suggested. Will definately make again!

—GINNYG

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Jun 09, 2003

I've made this salad twice and yes, the dressing is runny but it still works fine. I tossed my greens with the dressing, place them on a large shallow platter(with a lip) then arrange the rest of the indredients on top drizzling a bit more dressing over everything. I did not use all the dressing, about half. It looked beautiful and tasted wonderful! I did add some crumbled goat cheese and was very pleased with the addition. If this salad sounds good to you, try it and don't worry about the runny dressing because the orange flavor it adds to the salad is well worth it.

—LYNN LUKE

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Aug 07, 2003

An awesome salad! I added goat cheese and used three barlett pears.

—schmerna

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Jul 23, 2003

I thought 2 cups of OJ was a bit too much. I poured out about 1/2 a cup after adding the herbs. I could not get my dressing to thicken (probably because I have a really bad blender), and had to use cornstarch as a thickener. I stuck it in the freezer to cool because I was a little pressed for time. It worked out just fine. The dressing is very tasty. I might add a bit more sugar next time but tastes fine as is. I added crumbled feta on top of my finished product. Thanks for a new twist on salad J. Craig.

—JOSIE

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Apr 13, 2004

This salad is wonderful, the dressing however needs help. When searching for other recipes to compare it to, most said to reduce the orange juice to 1/4 C. I tried that but didn't like the flavor of the dressing, when I blended in the onion, it over powered the flavors. So I used the recipe from Orange Vinaigrette Brown Rice Salad (also on this site) I also used Red Wine vinegar instead of balsamic vinegar, as someone said it turns the dressing a brownish color. I waited until time to serve to add the dressing, and topped it with crumbled goat cheese (a first for me, but very mild flavor and good) Its a very elegant salad and I got many complements.

—CHERI63MI

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Jun 18, 2008

Absolutely DELICIOUS!! This salad is comparable to a few I've had in some of the best restaurants in the Washington D.C. area!! Light, refreshing and a great combination of flavors. My only substitution was onion powder in place of the raw onions (personal preference). I'm sure this did change the *bite* of the salad slightly. Do not skip the prosciutto because the salty/sweet combination is great with the asian pears! My pears did not caramelize to a nice brown color, so I added a tablespoon of organic agave nectar to help them turn a more golden color. Make sure not to slice your pear too thin because they will become overcooked easily. I will definitely be making this salad again for friends and family functions.

—GodivaGirl

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Nutrition

Calories
600 kcal
30%

Carbohydrates
39.9 g
13%

Cholesterol
22 mg
7%

Fat
47.1 g
72%

Fiber
3.7 g
15%

Protein
7.4 g
15%

Sodium
384 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Salad with Prosciutto and Caramelized Pears and Walnuts

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 600
** Calories from Fat: 424

% Daily Value *
** Total Fat 47.1g 72 %
** Saturated Fat 8.5g 43 %
** Cholesterol 22mg 7 %
** Sodium 384mg 15 %
** Potassium 392mg 11 %
** Total Carbohydrates 39.9g 13 %
** Dietary Fiber 3.7g 15 %
** Protein 7.4g 15 %
** Sugars 32.1g
** Vitamin A 40 %
** Vitamin C 86 %
** Calcium 5 %
** Iron 12 %
** Thiamin 17 %
** Niacin 10 %
** Vitamin B6 10 %
** Magnesium 16 %
** Folate 48 %

* 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.