Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Fresh Pear And Romaine Salad With Blue Cheese
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- #32252
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
Walnut Vinaigrette
1/4 cup walnut oil
1/4 cup olive oil
1/4 cup white wine vinegar
2 tablespoons finely-minced shallots or green onion
1 teaspoon salt
1/4 teaspoon freshly-ground white pepper
Assembly
1/2 cup walnut pieces
8 cups chopped romaine lettuce
2 pears, such as Bartlett, Bosc or Anjou cored, and cut into 1/4" thick slices
1 lemon, juiced
4 ounces blue cheese, crumbled
directions
For Walnut Vinaigrette: Combine walnut oil, olive oil, vinegar, shallots, salt and pepper and shake in a covered container until thoroughly blended.
For Assembly: Toast walnuts in shallow pan at 350 degrees F until walnuts smell fragrant and are lightly browned, about 5 minutes. Let cool.
Arrange romaine on platter or in salad bowl. Place sliced pears in separate bowl and squeeze lemon juice over top. Gently toss to coat, then arrange pears on the romaine. Sprinkle with toasted walnuts and cheese. Drizzle salad with vinaigrette.
added by
lottery75115
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
November 11, 2006
I made this for Thanksgiving last year and it was a hit. It will be on the Thanksgiving menu for years to come.