Blue Cheese Pear Salad
Easy to make and delicious. I make up everything ahead of time and then assemble it for dinner.
Easy to make and delicious. I make up everything ahead of time and then assemble it for dinner.
- 1/2 teaspoon salt
- 1/3 cup olive oil
- 1/2 cup pecans chopped
- 3 tablespoon red wine vinegar
- 1/8 teaspoon black pepper
- 1 avocado sliced
- 16 ounces lettuce shredded
- 1/2 cup green onion chopped
- 15 ounces pear peeled cored - and sliced
- 5 ounces blue cheese
- 1 1/2 teaspoon sugar
- 1 1/2 teaspoon prepared mustard
- 1/4 cup raisins optional
- 8 ounces chicken breasts cooked - and cubed
- Carbohydrate 19.3542802326469 g
- Cholesterol 29.5290625 mg
- Fat 22.8212454686252 g
- Fiber 5.66642174505975 g
- Protein 12.675976562364 g
- Saturated Fat 5.55933499999228 g
- Serving Size 1 1 Serving (241g)
- Sodium 296.359046839673 mg
- Sugar 13.6878584875872 g
- Trans Fat 1.15090914061937 g
- Calories 319 calories
Step-by-step
- For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, salt and pepper to taste.
- In a large serving bowl, layer lettuce, pears, blue cheese, avocado, raisins, pecans and green onions.
- Pour dressing over the salad.
Adapting Fruit and Fats
Swapping Anjou pears for firmer Bosc varieties prevents excess moisture release into the greens during storage. Whisk the olive oil and red wine vinegar in a narrow container using an immersion blender to achieve a stable emulsion without manual fatigue. Adding blue cheese gradually prevents large clumps from dominating the texture.
Scaling Batch Sizes
Halving this eight-serving yield requires reducing the shredded lettuce volume proportionally while keeping the mustard and sugar ratios exact. Standard mixing bowls under four quarts will crowd the cubed chicken and pecans, hindering even distribution of the dressing. Toss the sliced avocado in lemon juice prior to layering to delay enzymatic browning.
Managing Prep Windows
Keep the chopped green onions and raisins dry until final assembly to maintain crisp bite characteristics. Store components separately in airtight glass containers for up to twenty-four hours before combining. Dress only the portion intended for immediate consumption to preserve lettuce integrity.
