Asian Pear and Gorgonzola Salad With Pomegranate Vinaigrette

Asian Pear and Gorgonzola Salad With Pomegranate Vinaigrette is a hor d'oeuvre that serves 20. One portion of this dish contains approximately 2g of protein, 5g of fat, and a total of 78 calories. For 55 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe from Foodista requires pomegranate seeds, extra virgin olive oil, pomegranate seeds, and red wine vinegar. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. 3 people have tried and liked this recipe. It is an inexpensive recipe for fans of Asian food. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 66%, this dish is solid. If you like this recipe, you might also like recipes such as Pear and Pomegranate Salad with Gorgonzolan and Champagne Vinaigrette, Pomegranate, Pear and Gorgonzola Salad, and Radicchio, Pear, Gorgonzola, Pomegranate, and Walnut Salad.

Servings: 20

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

8 cups Mixed Greens (ie. Arugula, Baby Spinach, Mâche, etc.)

2 Small Asian Pears, sliced paper thin

cup Fresh Pomegranate Seeds

1/2 cup Gorgonzola, crumbled

cup Pistachio Nuts, roughly chopped

2 tablespoons Fresh Pomegranate Seeds

3 tablespoons Red Wine Vinegar

1/2 teaspoon Sugar

2 Shallots, thinly sliced

1/2 cup Extra Virgin Olive Oil

Kosher Salt and Fresh Cracked Pepper to taste

Equipment:

sauce pan

frying pan

bowl

whisk

Cooking instruction summary:

Prepare Vinaigrette. In a small sauce pan or skillet, heat olive oil on low. Add shallots and cook until softenedabout 2-3 minutes. Remove from heat and cool. Place pomegranate seeds in a small bowl. Using a fork, crush the seeds to allow the juices to come out. Add shallots, sugar, and red wine vinegar. Slowly whisk in the olive oil from the shallots until fully incorporated. Season with salt and pepper to taste. Arrange the greens onto a large platter. Place the pears over the greens and sprinkle the pomegranate seeds, pistachios, and gorgonzola on top. Drizzle the vinaigrette over the salad and serve immediately.

 

Step by step:


1. Prepare Vinaigrette. In a small sauce pan or skillet, heat olive oil on low.

2. Add shallots and cook until softenedabout 2-3 minutes.

3. Remove from heat and cool.

4. Place pomegranate seeds in a small bowl. Using a fork, crush the seeds to allow the juices to come out.

5. Add shallots, sugar, and red wine vinegar. Slowly whisk in the olive oil from the shallots until fully incorporated. Season with salt and pepper to taste.

6. Arrange the greens onto a large platter.

7. Place the pears over the greens and sprinkle the pomegranate seeds, pistachios, and gorgonzola on top.

8. Drizzle the vinaigrette over the salad and serve immediately.


Nutrition Information:

Quickview
77 Calories
2g Protein
4g Total Fat
7g Carbs
16% Health Score
Limit These
Calories
77k
4%

Fat
4g
7%

  Saturated Fat
1g
7%

Carbohydrates
7g
2%

  Sugar
3g
4%

Cholesterol
2mg
1%

Sodium
236mg
10%

Get Enough Of These
Protein
2g
5%

Vitamin K
61µg
58%

Vitamin A
1176IU
24%

Manganese
0.21mg
11%

Folate
33µg
8%

Vitamin B6
0.15mg
8%

Fiber
1g
8%

Vitamin C
5mg
7%

Copper
0.13mg
6%

Phosphorus
54mg
5%

Potassium
190mg
5%

Magnesium
20mg
5%

Vitamin B1
0.07mg
5%

Vitamin E
0.63mg
4%

Iron
0.68mg
4%

Calcium
37mg
4%

Vitamin B2
0.05mg
3%

Zinc
0.34mg
2%

Selenium
1µg
2%

Vitamin B5
0.14mg
1%

Vitamin B3
0.26mg
1%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

Conversation in a restaurant – part 1 Maurice and Sadie are out eating in the ‘Bubbeh-Myseh’ restaurant. Whilst Maurice is eating his grilled steak and chips, the waiter comes over to him and asks, "Is everything OK, sir?" "Well," replies Maurice, "I asked for my steak to be rare, and it was well done." "Thank you sir," says the waiter, "we always aim to please."

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