Stacked Pear Salads
4 servings (recipe can easily be halved or doubled)
4 smooth skinned pears
2 to 3 cups water cress, baby field lettuce, arugula or baby spinach
1/2 cup toasted pecans, walnuts, or hazelnuts
1/4 cup crumbled blue cheese, or feta (I used reduced calorie feta)
simple vinagrette dressing (for this recipe skip the garlic if you usually use it. I used a commercial reduced calorie raspberry vinaigrette from the bottle.
1/2 cup toasted pecans, walnuts, or hazelnuts
1/4 cup crumbled blue cheese, or feta (I used reduced calorie feta)
simple vinagrette dressing (for this recipe skip the garlic if you usually use it. I used a commercial reduced calorie raspberry vinaigrette from the bottle.
honey (or agave syrup)
lemon juice
-Cut pears horizontally into three or four slices each. Use a knife to core the center pieces (they will resemble dougnuts.) Leave the stem on. Brush lemon juice on each cut side of the slices to prevent browning.
-Cut pears horizontally into three or four slices each. Use a knife to core the center pieces (they will resemble dougnuts.) Leave the stem on. Brush lemon juice on each cut side of the slices to prevent browning.
In a medium size bowl, toss the pecans, blue cheese, water cress (or tender greens of your choice) with the dressing until well coated.
Reassemble the pear, vertically, with the salad mixture between each slice. When assembled drizzle entire pear with honey; I used agave syrup instead of the honey ~ it measures more favorably on the Glucose Index than honey.
These are best made just shortly before serving. I hope you enjoy!
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