Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Category Finalist, Side Dishes and Side Salads. "I made a poached pear dessert and thought the pears would be delightful in a salad. If white balsamic vinegar is not available, Champagne vinegar works well, too." --Margee Berry, Trout Lake, WA

Margee Berry, Trout Lake, WA
Recipe by Cooking Light April 2007

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Credit: Howard L. Puckett; Styling: Lydia Degaris-Pursell

Recipe Summary test

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 cups water and wine in a large saucepan over medium heat. Scrape seeds from vanilla bean; add seeds, bean, and next 3 ingredients (through orange rind) to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until pears are tender. Drain and cool, and discard bean and rinds. Slice pears in half lengthwise, and cut into thin wedges.

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  • Place 1 cup greens on each of 8 plates. Top each serving with 1 red onion slice, 1 tablespoon raisins, 1/3 cup pears, and 1 tablespoon cheese.

  • Combine oil, vinegar, and mustard in a small bowl; stir with a whisk until smooth. Drizzle about 1 teaspoon dressing over each salad. Serve immediately.

Nutrition Facts

136 calories; calories from fat 34%; fat 5.2g; saturated fat 1.6g; mono fat 2.8g; poly fat 0.5g; protein 2.9g; carbohydrates 22g; fiber 3.7g; cholesterol 3mg; iron 1.4mg; sodium 56mg; calcium 56mg.
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