Hidden Pear Salad Food

HIDDEN PEAR SALAD

Steps:

• In a saucepan, bring pear liquid to a boil. Stir in gelatin until dissolved. Remove from the heat; cool at room temperature until syrupy. Meanwhile, puree pears in a blender. , In a bowl, beat cream cheese and lemon juice until fluffy and smooth. Add pureed pears and mix well. Prepare whipped topping according to package directions; fold into pear mixture. Fold in cooled gelatin. , Pour into a 4-1/2-cup mold that has been coated with cooking spray. Chill overnight. Just before serving, unmold salad onto a lettuce-lined platter.

PEAR, CELERY AND FARRO SALAD

Steps:

• Cook 1 cup farro as the label directs. Drain well and transfer to a large bowl to cool. Toss with 2 chopped pears, 2 thinly sliced celery stalks, 1/2 cup each parsley and shredded parmesan and 3 tablespoons each olive oil and cider vinegar. Season with salt and pepper.

ROASTED PEAR SALAD

Steps:

• For the pears, preheat the oven to 425 degrees F. In a small bowl, drizzle the pears with the olive oil, sprinkle with the sugar and salt, and toss to coat well. Transfer the pears to a baking sheet and roast for 10 minutes, until golden brown. Allow to cool.
• For the vinaigrette, whisk together the olive oil, pecan oil, vinegar, honey, mustard, and shallots in a small mixing bowl. Season with salt and pepper.
• To assemble the salad, combine the endive leaves and bitter greens in a large serving bowl. Add the vinaigrette and toss to coat well. Wait until just before serving to top with the pears, blue cheese, and pecans.

HIDDEN PEAR SALAD

Steps:

• Bring pear liquid to a boil.
• Stir in gelatin until dissolved.
• Cool until syrupy.
• Puree pears in a blender.
• Beat cream cheese& lemon juice until fluffy& smooth.
• Add pureed pears& mix well.
• Fold Cool Whip into pear mixture.
• Fold in cooled gelatin.
• Pour into an oiled 4 1/2 cup mold (or into a dish).
• Chill overnight.

ROASTED BARTLETT PEAR SALAD

Steps:

• Toss the pears in melted butter and sugar.
• Roast at 500 degrees til slightly browned on both sides.
• Take out to cool slightly, but you can serve slightly warm on salad.
• Whisk the oil, vinegar, salt and pepper together to make the dressing.
• Toss the arugula, pears and dressing til all leaves are coated.
• Toss again gently with the cheese and nuts or just sprinkle on top of each plate.

PEAR HARVEST SALAD

Steps:

• In a large bowl, whisk the first six ingredients. Add the greens, turkey, pears, avocado, pomegranate seeds and red onion; toss to coat. Sprinkle with cheese and almonds. Serve immediately.

CHERRY, PEAR, AND PECAN SALAD

Steps:

• Combine balsamic vinegar and cherry preserves for vinaigrette in a small bowl. Gradually whisk in olive oil until emulsified. Season with salt and pepper.
• Toss mixed greens, pears, cherries, pecans, red onion, and vinaigrette in a large salad bowl.
• Evenly distribute salad among four individual salad bowls and top with Gorgonzola cheese.

MAPLE PECAN & PEAR SALAD

Steps:

• Arrange washed salad greens on serving platter . Top with onion and pear slices. Crumble cheddar cheese over salad and sprinkle with nuts over top. Drizzle with salad dressing.
• To make Pecans: Melt butter in frying pan and add pepper and maple sugar. Toss pecans in butter mixture until coated well. Spread nuts out evenly on flat baking sheet and roast at 350F for 15 minutes, or until lightly toasted, stirring every 5 minutes. Remove from oven and cool on wire rack.
• To make Maple Dijon Dressing: Combine all ingredients. SHAKE WELL. Store in refrigerator , shake before serving.

UNDER THE SEA PEAR SALAD

Steps:

• Drain pears, reserving 3/4 cup of the syrup; coarsely chop pears and set aside.
• Dissolve jello in boiling water; add pear syrup and lime juice; measure 1 1/4 cups into an 8X4 loaf pan or a 4 cup gelatin mold- chill until set but not firm- about one hour.
• Meanwhile, slowly (to prevent lumps) blend remaining gelatin into the softened cream cheese; beat until smooth then blend in spices and chopped pears.
• Pour over set gelatin in refrigerator and let finish firming up in fridge, about four hours.
• Note- This can be made with pears in syrup; doing that makes it sweeter and more of a dessert dish which is how we prefer it here at my house.