Fresh Pear and Romaine Salad Recipe
A relative gave me the tip to make salad dressings with whatever fruit I was using in my salad. It works like a charm here. Pears make the matching easy. —Jennifer Greiling, Fairview, Oregon
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- salt and pepper to taste
- 1/3 cup olive oil
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon dijon mustard
- salad:
- 1/4 teaspoon coarsely ground pepper
- 8 cups torn romaine
- 1/2 cup dried cherries
- 1 tablespoon white balsamic vinegar
- 1 cup glazed pecans
- 2/3 cup coarsely chopped peeled fresh pear
- 1 large pear thinly sliced
- 1 cup (4 ounces) crumbled gorgonzola cheese
- Carbohydrate 4.07617194561914 g
- Cholesterol 0 mg
- Fat 3.04278722603892 g
- Fiber 0.293975683465106 g
- Protein 0.178471875009846 g
- Saturated Fat 0.420568889414943 g
- Serving Size 1 1 serving (25g)
- Sodium 17.9451927086862 mg
- Sugar 3.78219626215403 g
- Trans Fat 0.089371388992151 g
- Calories 43 calories
Directions Place the first eight ingredients in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. For salad, toss sliced pear with lemon juice. In a large bowl, toss romaine with 1/2 cup dressing; season with salt and pepper to taste. Top with pear, pecans, cheese and cherries. Serve immediately with remaining dressing on the side. Yield: 6 servings. Originally published as Fresh Pear & Romaine Salad in Taste of Home April/May 2015, p74 Nutritional Facts 1-1/2 cups equals 360 calories, 25 g fat (6 g saturated fat), 17 mg cholesterol, 541 mg sodium, 30 g carbohydrate, 5 g fiber, 6 g protein. Print Add to Recipe Box Email a Friend
