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Hazelnut and Pear Salad Recipe
Hazelnut and Pear Salad Recipe photo by Taste of Home

Hazelnut and Pear Salad Recipe

Publisher Photo
My husband, daughter and I raise hazelnuts in the Willamette Valley-so this salad is a family favorite. Since our home state of Oregon grows pears and cherries, too, I included them in the recipe I dreamed up. —Karen Kirsch, Saint Paul, Oregon
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 1/3 cup plus 1/2 cup chopped hazelnuts, toasted, divided
  • 2 tablespoons plus 1/2 cup chopped red onion, divided
  • 2 tablespoons water
  • 4-1/2 teaspoons balsamic vinegar
  • 4-1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 garlic clove, halved
  • 1/8 teaspoon paprika
  • 1/4 cup olive oil
  • 1 package (5 ounces) spring mix salad greens
  • 1 medium pear, thinly sliced
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/4 cup dried cherries

Nutritional Facts

1 serving equals 272 calories, 22 g fat (4 g saturated fat), 8 mg cholesterol, 332 mg sodium, 18 g carbohydrate, 4 g fiber, 5 g protein.

Directions

  1. For dressing, place 1/3 cup hazelnuts, 2 tablespoons onion, water, vinegar, sugar, salt, garlic and paprika in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream.
  2. In a large bowl, combine salad greens and remaining onion; add 1/2 cup dressing and toss to coat. Divide among six salad plates.
  3. Top each salad with pear, cheese, cherries and remaining hazelnuts; drizzle with the remaining dressing. Yield: 6 servings.
Originally published as Hazelnut and Pear Salad in Country Woman April/May 2009, p34

Nutritional Facts

1 serving equals 272 calories, 22 g fat (4 g saturated fat), 8 mg cholesterol, 332 mg sodium, 18 g carbohydrate, 4 g fiber, 5 g protein.

Reviews for Hazelnut and Pear Salad

AVERAGE RATING
   (2)
RATING DISTRIBUTION
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 (2)
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MY REVIEW
Reviewed Nov. 29, 2010

This was a fantastic salad. I made it with pecans because that is what I had and it was great. My whole family loved it!

MY REVIEW
Reviewed Jan. 28, 2010

I used dried cranberries and goat cheese since I had those things.

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