Pear-Blue Cheese Salad
Recipe from
Better Homes and Gardens
Use slightly firm pears for this recipe. The fruit should give a little under thumb pressure and be juicy when you cut into them.
Servings:
8 - 10
Total Time:
25 mins
Ingredients
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1recipe Holiday Dijon Vinaigrette (see www.bhg.com) or 3/4 cup favorite purchased vinaigrettesee savings
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2 tablespoonsbuttersee savings
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1 cuppecan halvessee savings
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1 tablespoonsugarsee savings
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1/8 teaspoonsaltsee savings
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16 cupstorn curly endive (chicory), romaine lettuce, or spinachsee savings
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3ripe pears, cored and thinly slicedsee savings
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1 cupcrumbled blue cheesesee savings
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Directions
1.
Prepare Holiday Dijon Vinaigrette. In a large skillet melt butter over medium heat. Add pecan halves. Cook 4 to 5 minutes or until pecans are lightly toasted, stirring frequently. Sprinkle sugar and salt over pecans; cook and stir for 1 minute more. Transfer pecans to a medium bowl; cool.
2.
In a 6- to 8-quart salad bowl combine curly endive, pears, blue cheese, and half the pecans. Pour Holiday Vinaigrette over salad. Toss gently to coat. Divide among salad plates. Sprinkle with remaining pecans. Makes 8 to 10 servings.
Test Kitchen Tip:
To serve on a buffet, add only about 1/4 cup dressing; serve remaining dressing on the side.
Nutrition information
Per serving: Calories 265, Total Fat 21 g, Cholesterol 16 mg, Sodium 390 mg, Carbohydrate 17 g, Fiber 7 g, Protein 6 g,
Percent Daily Values are based on a 2,000 calorie diet
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