Pear Salad with Raspberry vinaigrette

As Laura mentioned in the post on “lightening up” Thanksgiving dinner, I’m not terribly attached to the traditional green bean casserole. I AM, however, committed to having a green vegetable on the table tomorrow along with the turkey and dressing and potatoes. This salad is festive, special, and delicious…all while still being a lite variation on the standard green vegetable fare.

You might notice that this recipe is fairly similar to Kim’s Bleu Cheese Salad. There are enough differences, however, that I wanted to post this one separately. This recipe comes from Auntie Shirl.
Pear Salad with Raspberry Dressing

  • 3 Tbs sugar
  • 1/2 cup pecan halves
  • 8 cups assorted fresh greens/Romaine
  • 1/2 cup crumbled gorgonzola, bleu, or feta cheese
  • 1/2 cup dried cranberries or cherries
  • 3 or 4 pears (D’Anjou) peeled, cored, sliced into wedges
  • 1 small red onion, thinly sliced (optional)

Dressing:

  • 4 Tbs raspberry vinegar
  • 1/2 cup canola/vegetable oil
  • 1/2 tsp cracked pepper
  • 4 Tbs sugar
  • 1/2 tsp salt
  • 1 Tbs dried parsley

In nonstick pan, heat 3 tablespoons sugar over medium heat until liquid; add pecans, stirring to coat. Turn out onto a plate. When cool, break pecans apart. Combine dressing ingredients and mix well.

Toss together the greens, crumbled cheese, dried cranberries or cherries, prepared pecans, and onions with the dressing. Divide among the salad plates, and arrange the pear wedges on top. Serve immediately. Makes 6 to 8 servings.

Auntie Shirl’s Note: The original recipe also called for 1/2 teaspoon Tabasco sauce in the dressing. I use finely ground pepper instead of cracked, and reduce the amount to about 1/4 teaspoon. You can add a bit of honey if the dressing is too tart.  (When serving to guests, I usually don’t toss the greens etc. together, but simply arrange all of them on the plates, add the pear wedges, then drizzle the dressing over the salads.)

Barb’s Note: I DO plan to use cracked pepper in this recipe tomorrow because I LOVE cracked pepper on salads. I don’t have tabasco sauce in the house or I might try that as a dressing ingredient too. I will probably also add a dash of sesame oil as part of the 1/2 c. of oil in the dressing.

Pear Salad with Raspberry vinaigrette

Rating: 51

Prep Time: 30 minutes

Total Time: 30 minutes

small dinner salad

Ingredients

  • 3 Tbs sugar
  • 1/2 cup pecan halves
  • 8 cups assorted fresh greens/Romaine
  • 1/2 cup crumbled gorgonzola, bleu, or feta cheese
  • 1/2 cup dried cranberries or cherries
  • 3 or 4 pears (D'Anjou) peeled, cored, sliced into wedges
  • 1 small red onion, thinly sliced (optional)
  • Dressing:
  • 4 Tbs raspberry vinegar
  • 1/2 cup canola/vegetable oil
  • 1/2 tsp cracked pepper
  • 4 Tbs sugar
  • 1/2 tsp salt
  • 1 Tbs dried parsley

Instructions

In nonstick pan, heat 3 tablespoons sugar over medium heat until liquid; add pecans, stirring to coat. Turn out onto a plate. When cool, break pecans apart. Combine dressing ingredients and mix well.

Toss together the greens, crumbled cheese, dried cranberries or cherries, prepared pecans, and onions with the dressing. Divide among the salad plates, and arrange the pear wedges on top. Serve immediately. Makes 6 to 8 servings.

http://www.mysisterskitchenonline.com/2007/11/21/pear-salad-with-raspberry-vinaigrette/

3 thoughts on “Pear Salad with Raspberry vinaigrette

  1. We were in My Sister’s Kitchen (Barb, Thank You!)last night and enjoyed this great salad along with the great fellowship and fun. Thanks for accomodating our palates!

  2. Pingback: Is it time to start planning for Thanksgiving dinner?

  3. Pingback: Thanksgiving Dinner: Vegetable Side Dishes | My Sister's Kitchen

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