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Poached Pears with Mixed Greens Recipe
Poached Pears with Mixed Greens Recipe photo by Taste of Home

Poached Pears with Mixed Greens Recipe

Publisher Photo
Special occasions call for deliciously different salads like this. Slices of pretty poached pears add fabulous flavor to a mixed green salad.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10 servings

Ingredients

  • 2 medium ripe Bartlett pears
  • 1/2 cup dry red wine or grape juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon pepper
  • 8 cups fresh arugula or baby spinach
  • 2 cups torn curly or Belgian endive
  • 1/4 cup crumbled blue cheese
  • 3 tablespoons chopped walnuts

Nutritional Facts

1 serving (1 each) equals 66 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 113 mg sodium, 7 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. Peel, core and quarter the pears. Place cut side down in an 11-in. x 7-in. baking dish. Add wine or grape juice. Bake, uncovered, at 350° for 15-20 minutes or until crisp-tender. Drain, reserving 1 tablespoon liquid. Cool pears to room temperature.
  2. For dressing, in a small bowl, whisk the vinegar, sugar, oil, salt, cayenne, pepper and reserved poaching liquid. Thinly slice the pears. In a large salad bowl, combine the arugula, endive and pears. Drizzle with dressing; toss to coat. Sprinkle with blue cheese and walnuts. Yield: 10 servings.
Originally published as Poached Pears with Mixed Greens in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p14

Nutritional Facts

1 serving (1 each) equals 66 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 113 mg sodium, 7 g carbohydrate, 1 g fiber, 2 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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