| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Salads, Seattle tim |
6 |
Servings |
INGREDIENTS
| 2 |
|
Canned pear halves, drained* |
| 3 |
tb |
Lemon juice |
| 1 |
tb |
White wine vinegar |
| 2 |
tb |
Light olive oil |
| 1/4 |
ts |
Salt |
| 15 |
|
Grinds black pepper |
| 1/4 |
c |
Walnuts, finely chopped |
| 1 |
|
10-oz pkg salad mix |
| 1 |
sm |
Red bell pepper |
| 1 |
|
Ripe Bosc pear |
| 1/2 |
c |
Gorgonzola cheese, finely crumbled |
INSTRUCTIONS
DRESSING
SALAD
*packed in fruit juice
1. To prepare the dressing: In a blender or food processor, pur.e the
drained pear halves with the lemon juice, vinegar, olive oil, salt and
pepper until very smooth and silky. Transfer to a jar, cover and
refrigerate.
2. To prepare the salad: Place the chopped walnuts in a small dry skillet.
Toast over medium heat about 4 minutes, until fragrant. Remove from the pan
and set aside.
3. Place the salad mix in a bowl and cover with a paper towel. Refrigerate
until ready to serve.
4. Peel the tough outer skin from the bell pepper with a vegetable peeler.
(You probably won't be able to get all of the peeling off, especially in
the crevices of the pepper.) Stem, seed and finely sliver the pepper; put
into the bowl with the salad.
5. Just before serving, core and dice the pear and add to the salad with
the walnuts and Gorgonzola. Add the dressing, toss to coat and serve.
Developed by CeCe Sullivan of The Seattle Times food staff.
MC formatted 3/29/97 by MsRooby@sprintmail.com
Recipe by: Seattle Times 3/26/97 Posted to MC-Recipe Digest V1 #546 by
Rooby <MsRooby@sprintmail.com> on Apr 03, 1997
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