Fresh Pear & Romaine Salad Recipe
Fresh Pear & Romaine Salad Recipe photo by Taste of Home
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Fresh Pear & Romaine Salad Recipe

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A relative gave me the tip to make salad dressings with whatever fruit I was using in my salad. It works like a charm here. Pears make the matching easy. —Jennifer Greiling, Fairview, Oregon
Featured In: 30 Fall Harvest Salads
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 tablespoon lemon juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon coarsely ground pepper
  • 2/3 cup coarsely chopped peeled fresh pear
  • 1/3 cup olive oil
  • SALAD:
  • 1 large pear, thinly sliced
  • 1 tablespoon lemon juice
  • 8 cups torn romaine lettuce
  • Salt and pepper to taste
  • 1 cup glazed pecans
  • 1 cup (4 ounces) crumbled Gorgonzola cheese
  • 1/2 cup dried cherries

Nutritional Facts

1-1/2 cups: 360 calories, 25g fat (6g saturated fat), 17mg cholesterol, 541mg sodium, 30g carbohydrate (22g sugars, 5g fiber), 6g protein.


  1. Place the first eight ingredients in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream.
  2. For salad, toss sliced pear with lemon juice. In a large bowl, toss romaine with 1/2 cup dressing; season with salt and pepper to taste. Top with pear, pecans, cheese and cherries. Serve immediately with remaining dressing on the side. Yield: 6 servings.
Originally published as Fresh Pear & Romaine Salad in Taste of Home April/May 2015, p74

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Barbara User ID: 8999595 258619
Reviewed Dec. 25, 2016

"This was a very successful version of this salad. The pear in the dressing really does intensify the delicate pear flavor. Since my nut-eating days are behind me, I used dried mandarin oranges cut into halves or thirds. I served it as part of a celebration dinner to a group of 7. There was not one bite left."

Orbs User ID: 7287623 225730
Reviewed May. 1, 2015

"I served this salad with a cup of soup for lunch. I loved the idea of adding the fruit in the salad to the dressing. I went to the library and read The Language of Flowers and thought it was a great read. Thanks, Jennifer."

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