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
Widget by spoonacular.com

 

Suggested for you

Peanut Butter Coconut Oatmeal Bites
Yummy Quiche
Sesame Chicken
No Bake Cannoli Eclair Cake
Roasted Delicata Squash & Wild Rice Salad
Zakary Pelaccio's Curry Leaf Fried Chicken
Mini Stuffed Meatloaf with a Ketchup Glaze
Cook the Book: Pickled Ginger Peaches
Tortellini and Garden Vegetable Bake
Portabella Mushroom & Spinach Subs
Food Trivia

How you serve food and drink matters in the perception of taste. Hot chocolate tastes better in orange cups, scientists found.

Food Joke

The helpful waiter Rachel had not seen her Israeli relatives for years, so she was very excited when her Aunt Leah and Uncle Yitzhak came to visit her in London. To celebrate their visit, Rachel took them to an old-fashioned Kosher restaurant in Hendon. "I`ll have the kreplach," Rachel told the waiter. "The kreplach is from last night," explained the waiter. "Better you should order something made fresh today. How about stuffed peppers?" "OK, let it be stuffed peppers." The waiter turns to Aunt Leah. "And you?" "Bring please the pot roast." "Look, lady, the pot roast is strictly for goyim. If you want something special, try the flanken." "All right then, so bring the flanken." Uncle Yitzhak studied the menu carefully then said to the waiter, "I can`t make up my mind. What do you suggest?" "Suggest!" cried the waiter. "On a busy night like this who has time for suggestions?"

Popular Recipes
Mango Lemonade – Easy Mango s

Tickling Palates

Healthy Baked Pumpkin Doughnuts

Simple Nourished Living

Caramel Popcorn Fudge Brownies

Completely Delicious

Caprese Pizza Rolls

Diethood

Pistachio Pudding For Two (From Scratch) #SundaySupper

Chocolate Moosey