ASIAN PEAR SALAD RECIPE RECIPES

Steps:

• Bring a large saucepan of salted water to a boil. Add quinoa, return to a boil, and cook, stirring occasionally, until tender, 12–15 minutes. Drain; set aside.
• Whisk together white and pale green scallion parts, chile, vinegar, 1 tsp. lime juice, and 1 tsp. honey in a large bowl. Add pear and cucumber; toss to coat. Season with salt; let salad sit 15 minutes.
• Meanwhile, whisk yogurt, sesame paste, a pinch of salt, remaining 1 tsp. lime juice, and remaining 1 tsp. honey in a small bowl until smooth.
• Just before serving, toss salad with dark green scallion parts and shiso. Spread yogurt mixture over a shallow bowl. Using tongs, mound salad on top, leaving behind any liquid in bowl. Scatter sesame seeds and reserved quinoa over.

Steps:

• Bring 1 cup of water to a boil in a small saucepan, add the dried cranberries and let sit for 15 minutes. Drain off excess water.
• Combine the kale, spinach, pear, Overcooked Wild Rice, walnuts and rehydrated cranberries in large bowl. Drizzle 1/4 cup of the Pomegranate Molasses Dressing over and gently toss until evenly coated. Transfer to a serving bowl and drizzle with more dressing when ready to serve.
• Combine the rice, 6 cups water and 1 tablespoon salt in a large saucepan, bring to a boil over high heat and cook until the grains open all the way, 1 hour 15 minutes to 1 hour 30 minutes. The rice should be very cooked (not even the slightest chewy). Drain well, spread on a baking sheet in an even layer and set aside. Allow to cool to room temperature. 
• Whisk together the vinegar, pomegranate molasses, honey, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined. Slowly whisk in the oil until emulsified. The dressing will keep in the refrigerator, tightly covered, for up to 2 days.