Thursday, May 04, 2006

Pear Salad

Our favorite pear salad recipe came from my late sister=in=law Peggy. I frequently make it & grilled fish fillets, & that's the meal.

The salad is just :

1 pkg of mixed baby greens
1/2 c pecans
2 oz. of a good blue cheese crumbled up
1 pear diced

Dressing:

place in a jar:
1/4 tsp salt
1/4 c Splenda (or sugar)
1/2 T celery seed
3 T Balsamic Vinegar
mix these well to dissolve the salt & sweetener then add
1/2 c Canola oil

ADD THE DRESSING AT THE LAST POSSIBLE MINUTE. THIS SALAD GETS SOGGY & NOT NICE IF YOU LEAVE IT SWIMMING IN THE DRESSING TOO LONG.

Another very good variation of this salad that I have made, is substitute strawberries for the pears, then use Poppy seed instead of the celery seed. YUMMY!

Don't try to subtitute a different kind of vinegar at all (very bad idea---yukky!) Olive oil can be used instead of the canola with fair results, but canola is much better in this. I've tried these variations out of necessity, because I realized at the last minute, dinner was about ready & I'd run out of something, except for the strawberries with poppy seed, that was shear inspiration from the lovely strawberries I had at hand.

2 comments:

Dale Anne said...

THANKS for posting your Pear Salad recipe.....sounds yummy!
We just happen to have some pears in the house right now.

MJAPA said...

Have you tried reducing balsamic? If you cook some basamic with a few strawberries and then reduce it to a nice thick liquid and strain, then put in the fridge and cool. We had it on Salmon and mushroom risotto last summer and it was magical!