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No-Fuss Blue Cheese and Pear Salad with Apricot Nectar Dressing
Ingredients
-
1/2
cup apricot nectar
-
1/3
cup extra virgin olive oil
-
1/3
cup white wine vinegar
-
1
tablespoon Dijon-style mustard
-
1/2
teaspoon salt
-
3
green onions, finely chopped
-
1/2
cup snipped dried apricots
-
6
ripe red skinned, Seckel, and/or bartlett pears, cored and cut into wedges
-
10
cups mesclun mix or torn mixed salad greens (about 9 oz.)
-
1/2
a large head radicchio, finely shredded (about 2 cups)
-
8
- 10
ounces cambazola or other blue cheese, cut into wedges, or goat cheese, cut into rounds
-
3/4
cup coarsely chopped almonds, toasted
Directions
1. For Apricot Nectar Dressing, in a very large bowl whisk together apricot nectar, oil, vinegar, mustard, and salt. Stir in green onions and dried apricots. Add pears to dressing and toss to coat. Cover and refrigerate until ready to serve, 30 minutes to 3-1/2 hours.
2. When ready to serve, place mesclun on a very large platter. Sprinkle with shredded radicchio. Use a slotted spoon to remove pear wedges from dressing; place pears on radicchio, reserving vinaigrette. Arrange cheese wedges or rounds on the salad, and sprinkle almonds over all. Drizzle with reserved dressing or pass dressing with salad. Makes 12 servings.
Nutrition Facts
(No-Fuss Blue Cheese and Pear Salad with Apricot Nectar Dressing)
- Servings Per Recipe 12,
- Calories 242,
- Protein (gm) 7,
- Carbohydrate (gm) 21,
- Fat, total (gm) 16,
- Cholesterol (mg) 14,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 9,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 13,
- Vitamin A (IU) 583,
- Vitamin C (mg) 6,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 397,
- Potassium (mg) 350,
- Calcium (DV %) 141,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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Like the previous commenter, I have made this salad 4 years in a row for our neighborhood progressive dinner. It is requested each year and is now a "tradition". I also add some cilantro and dried cranberries and carmelize the almonds before I add them. Amazingly good!
12/11/2010 08:33:02 AM Report AbuseI have made this salad for the last 4 years on Thanksgiving. It is fantastic and everyone loves it. Make the dressing the day before and assemble before you eat.
11/3/2009 10:01:57 PM Report Abuse