Pear Blue Cheese Salad Recipe

Pear Blue Cheese Salad Recipe
Pear Blue Cheese Salad Recipe photo by Taste of Home
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Pear Blue Cheese Salad Recipe

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Tina Green of Albany, Oregon dishes up this refreshing salad as a main course on hot days or to serve with grilled meat. "It only takes a few minutes to prepare while the grill is warming," she notes. "I first tried it at a restaurant and adopted it to our taste."
Recommended: 30 Fall Harvest Salads
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 3 tablespoons sugar
  • 2 tablespoons chopped walnuts
  • 1-1/2 cups torn Bibb or Boston lettuce
  • 1/2 cup cubed cheddar cheese
  • 1 medium pear, thinly sliced
  • 1 slice sweet onion, separated into rings
  • 2 tablespoons crumbled blue cheese
  • 3 tablespoons poppy seed salad dressing

Directions

In a small heavy skillet, melt sugar over low heat. Add walnuts and stir to coat. Remove from the heat.
Divide lettuce between two serving plates; top with the cheddar cheese, pear and onion. Sprinkle with blue cheese and sugared walnuts. Drizzle with dressing. Yield: 2 servings.
Originally published as Blue Cheese Pear Salad in Cooking for 2 Summer 2005, p 31

Nutritional Facts

3/4 cup: 312 calories, 14g fat (6g saturated fat), 27mg cholesterol, 682mg sodium, 38g carbohydrate (30g sugars, 3g fiber), 12g protein.

  • 3 tablespoons sugar
  • 2 tablespoons chopped walnuts
  • 1-1/2 cups torn Bibb or Boston lettuce
  • 1/2 cup cubed cheddar cheese
  • 1 medium pear, thinly sliced
  • 1 slice sweet onion, separated into rings
  • 2 tablespoons crumbled blue cheese
  • 3 tablespoons poppy seed salad dressing
  1. In a small heavy skillet, melt sugar over low heat. Add walnuts and stir to coat. Remove from the heat.
  2. Divide lettuce between two serving plates; top with the cheddar cheese, pear and onion. Sprinkle with blue cheese and sugared walnuts. Drizzle with dressing. Yield: 2 servings.
Originally published as Blue Cheese Pear Salad in Cooking for 2 Summer 2005, p 31

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