Roasted Pear Salad
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- 1/3 cup(s) brown sugar
- 1/4 cup(s) chopped pecans
- 4 ounce(s) blue cheese
- 1/4 cup(s) dried cherries
- 3 whole(s) firm pears
- 2 tablespoon(s) fresh lemon
- 8 ounce(s) butter lettuce
- 1 cup(s) divided Marzetti Light Balsamic Vinaigrette dressing
- Marzetti Chunky Blue Cheese Dressing to taste
- Preheat oven to 375 degrees
- DRESSING: Mix 3/4 cup Marzetti Light Balsamic Vinaigrette Dressing and sugar in a sauce pan. Cook over low heat just until the sugar has dissolved. Set aside.
- STUFFING: Place pecans in a skillet; toast over medium heat (watch carefully they burn easily). Set aside. Mix cherries with toasted pecans and blue cheese. Set aside.
- PEARS: Slice pears in half lengthwise, remove cores from pears to create a hole for filling. Place pears--hole side up--in a baking dish and sprinkle with lemon juice. Spoon filling into center of pears. Sprinkle Marzetti Light Balsamic Vinaigrette Dressing mixture over pears. Bake uncovered until tender (about 30 minutes) basting 3 or 4 times during baking time. To assemble; clean and tear lettuce in bite size pieces and toss with remaining 1/4 cups of Marzetti Light Balsamic Vinaigrette Dressing. Arrange lettuce on salad plates; place a pear in center of each plate, spoon pan drippings over top of each pear. Drizzle desired amount of Marzetti Chunky Blue Cheese Dressing over each salad.
This recipe is a personal recipe added by CarolNaz and has not been tested or endorsed by MyRecipes.
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Roasted Pear Salad Recipe at a Glance
- COURSE: Salads