Poached Pears with Mixed Greens Recipe

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

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

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

Directions

Peel, core and quarter the pears. Place cut side down in an 11x7-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.
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 each: 66 calories, 3g fat (1g saturated fat), 3mg cholesterol, 113mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 2g protein.

  • 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
  1. Peel, core and quarter the pears. Place cut side down in an 11x7-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

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