Pear & Apple Salad w/ Gruyere & Toasted Pecans
If you have around 43 minutes to spend in the kitchen, Pear & Apple Salad w/ Gruyere & Toasted Pecans might be a great gluten free recipe to try. This recipe makes 6 servings with 505 calories, 11g of protein, and 38g of fat each. For $2.94 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe is liked by 14 foodies and cooks. Head to the store and pick up balsamic vinegar, salt and pepper, gruyere cheese, and a few other things to make it today. It works well as a rather cheap side dish. It is brought to you by Recipe Girl. With a spoonacular score of 59%, this dish is pretty good. Try Autumn Apple, Pear, and Cheddar Salad with Pecans, Kale Salad with Apple, Pear and Roasted Pecans, and Apple Risotto With Toasted Pecans for similar recipes.
Servings: 6
Preparation duration: 35 minutes
Cooking duration: 8 minutes
Ingredients:
2 Tablespoons balsamic vinegar
1 head Boston lettuce, leaves separated
1/4 cup vegetable or canola oil
2 medium Granny Smith apples
1 pound seedless grapes, halved
5 ounces Gruyere cheese, cut into 1/8 x 1 1/2-inch matchsticks
3 Tablespoons freshly squeezed lemon juice
2 medium ripe Anjou or Comice Pears
1 1/2 cups pecan halves (6 ounces)
salt and freshly ground black pepper
1 Tablespoon whole grain mustard
Equipment:
oven
baking sheet
whisk
bowl
Cooking instruction summary:
1. Preheat oven to 350°F. Spread pecans on a baking sheet and toast in the middle of the oven for 8 minutes, until fragrant. Let cool to room temperature, then chop coarsely.2. In a small bowl, whisk vinegar and mustard. Season with salt and pepper. Gradually whisk in oil.3. Core pears and apples and cut them into 1/2-inch dice. Place in a bowl and toss with lemon juice. Add grapes, Gruyere and dressing; toss.4. Line a platter with lettuce leaves and spoon the salad into the center. Sprinkle the toasted pecans on top.
Step by step:
1. Preheat oven to 350°F.
2. Spread pecans on a baking sheet and toast in the middle of the oven for 8 minutes, until fragrant.
3. Let cool to room temperature, then chop coarsely.
4. In a small bowl, whisk vinegar and mustard. Season with salt and pepper. Gradually whisk in oil.
5. Core pears and apples and cut them into 1/2-inch dice.
6. Place in a bowl and toss with lemon juice.
7. Add grapes, Gruyere and dressing; toss.
8. Line a platter with lettuce leaves and spoon the salad into the center. Sprinkle the toasted pecans on top.
Nutrition Information:
