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Pear-Blue Cheese Salad

Makes: 8 to 10 servings
Start to Finish 25 mins
Pear-Blue Cheese Salad
Ingredients
  • 1  recipe  Holiday Dijon Vinaigrette (see www.bhg.com) or 3/4 cup favorite purchased vinaigrette
  • 2  tablespoons  butter
  • 1  cup  pecan halves
  • 1  tablespoon  sugar
  • 1/8  teaspoon  salt
  • 16  cups  torn curly endive (chicory), romaine lettuce, or spinach
  • 3  ripe pears, cored and thinly sliced
  • 1  cup  crumbled blue cheese
Directions

1. Prepare Holiday Dijon Vinaigrette. In a large skillet melt butter over medium heat. Add pecan halves. Cook 4 to 5 minutes or until pecans are lightly toasted, stirring frequently. Sprinkle sugar and salt over pecans; cook and stir for 1 minute more. Transfer pecans to a medium bowl; cool.

2. In a 6- to 8-quart salad bowl combine curly endive, pears, blue cheese, and half the pecans. Pour Holiday Vinaigrette over salad. Toss gently to coat. Divide among salad plates. Sprinkle with remaining pecans. Makes 8 to 10 servings.

From the Test KitchenTest Kitchen Tip:
  • To serve on a buffet, add only about 1/4 cup dressing; serve remaining dressing on the side.
Nutrition Facts (Pear-Blue Cheese Salad)
  • Servings Per Recipe 8,
  • cal. (kcal) 265,
  • Fat, total (g) 21,
  • chol. (mg) 16,
  • sat. fat (g) 6,
  • carb. (g) 17,
  • Monosaturated fat (g) 12,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 7,
  • sugar (g) 7,
  • pro. (g) 6,
  • vit. A (IU) 243,
  • vit. C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 65,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 390,
  • Potassium (mg) 456,
  • calcium (mg) 121,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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