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
VERIFIED BY Taste of Home Test Kitchen
- 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
- Place the first eight ingredients in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream.
- 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
Reviews forFresh Pear & Romaine Salad
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MY REVIEW
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."
