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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Oven-roasted pears take the ho-hum out of this green salad created by our Test Kitchen staff. They tossed together a good-for-you medley of mellow pear slices, crispy greens, nuts and dried cranberries. The creamy dressing carries yet more pear flavor sweetened with just a touch of honey. Ingredients:
2 medium pears, halved and cored |
4 teaspoons olive oil, divided |
2 tablespoons cider vinegar |
1 teaspoon water |
1 teaspoon honey |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
1 package (10 ounces) mixed baby salad greens |
1 cup watercress sprigs |
1/4 cup chopped hazelnuts, toasted |
1/4 cup dried cranberries |
Directions:
1. In a small bowl, toss pears with 1 teaspoon oil. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 10 minutes. Turn pears over; bake 5-7 minutes longer or until golden and tender.
2. When cool enough to handle, peel pears. Thinly slice two pear halves lengthwise and set aside. Place remaining pear halves in a blender. Add the vinegar, water, honey, salt and white pepper; cover and process until smooth. While processing, gradually add the remaining oil in a steady stream.
3. In a large bowl, toss the salad greens, watercress, hazelnuts and cranberries. Arrange reserved pear slices on top; drizzle with dressing. Yield: 4 servings.
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