Time 20m Yield 12 servings (1 cup each). Number Of Ingredients 11 Steps:
Process champagne, 1/4 cup cranberries, shallot, mustard, honey, salt and pepper in a small food processor until blended. While processing, gradually add oil in a steady stream., In a bowl, combine lettuce and pears. Pour dressing over salad; toss to coat. Sprinkle with pecans and remaining cranberries.,
Time 15m Yield 6 Number Of Ingredients 12 Steps:
Whisk olive oil, balsamic vinegar, brown sugar, garlic, salt, and black pepper in a bowl. Combine greens, pears, cranberries, pecans, and Havarti cheese in a large bowl. Pour balsamic vinegar dressing over salad and toss. Garnish with almonds to serve.
Time 25m Yield 6 Number Of Ingredients 11 Steps:
Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant. In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil. In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.
Time 15m Yield 12 servings. Number Of Ingredients 12 Steps:
In a large serving bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Just before serving, shake dressing and pour over salad; toss to coat.
Time 15m Yield 6 Number Of Ingredients 10 Steps:
In small bowl, mix all vinaigrette ingredients except oil with wire whisk. Beat in oil until blended. Place pecans in 1-cup glass measuring cup. Microwave on High 2 minutes to 2 minutes 30 seconds, stirring every 30 seconds, until browned. Divide salad greens among 6 serving plates. Arrange pear wedges on greens; sprinkle with pecans and cranberries. Drizzle vinaigrette over salads.
Time 15m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Start by carmelizing pecans. Melt butter in pan. Add brown sugar and stir unti mixture bubbles and doesn’t appear to greasy or too dry. Add pecans, stir and cook until well coated. Place on cookie sheet to dry and cool. Prepare the salad dressing. Mix balsamic vinegar and olive oil. Add jam, orange juice and ginger. Put greens, cranberries, cheese and carmelized pecans in a salad bowl. Toss with salad dressing and serve immediately. Try serving for brunch along with"Baked French Toast" and"Bacon and Onion Quiche".
More about “pear pecan salad with cranberry vinaigrette recipes”
Time 22m Yield 5 serving(s) Number Of Ingredients 15 Steps:
Preheat the oven to 350 degrees F. Coat the pecans with the 2 tbls. maple syrup(or brown sugar mixture) and 1/8 teaspoons cinnamon. Spread the pecans out on a baking sheet in a single layer. Bake for 5 to 8 minutes in the preheated oven, or until lightly toasted. In a food processor, combine the cranberries, raisins, vinegar, onion, brown sugar, and mustard. Chop coarsely; remove from processor and place in a bowl. Gradually whisk in olive oil, and season with salt and pepper. Chop apple into bite size pieces, then mix with lemon/water mixture in a bowl to prevent browning. Keep apples in mixture until you toss ingredients into salad. In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with pecans, and serve.
