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No-Fuss Blue Cheese and Pear Salad with Apricot Nectar Dressing

Makes: 12 servings
Prep 30 mins Chill 30 mins
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,
  • cal. (kcal) 242,
  • Fat, total (g) 16,
  • chol. (mg) 14,
  • sat. fat (g) 5,
  • carb. (g) 21,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 13,
  • pro. (g) 7,
  • vit. A (IU) 583,
  • vit. C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 397,
  • Potassium (mg) 350,
  • calcium (mg) 141,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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