RECIPE FOR RASPBERRY VINAIGRETTE SALAD DRESSING RECIPES

Name: Butter Lettuce Salad with Gorgonzola and Pear Dressing
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1/3 cup extra-virgin olive oil; 3 tablespoons pear nectar; 1 1/2 tablespoons white balsamic vinegar; 1/2 tablespoon fresh lemon juice; 1/4 teaspoon Dijon mustard; Half a 6-ounce ripe red Bartlett pear, peeled, cored and diced; 1/2 cup coarsely crumbled gorgonzola cheese; 1/4 teaspoon kosher salt, plus extra for seasoning; 1/4 teaspoon freshly ground black pepper, plus extra for seasoning; 1 head butter lettuce, cut into 4 wedges; 1 avocado, halved, pitted, peeled and diced; 1/2 a large ripe red Bartlett pear, quartered lengthwise, cored and thinly sliced; 1/3 cup hazelnuts (preferably skinned), toasted and roughly chopped; 1/3 cup sweetened dried cranberries

BUTTER LETTUCE SALAD WITH GORGONZOLA AND PEAR DRESSING ...

Butter Lettuce Salad with Gorgonzola and Pear Dressing ... image

Provided by Giada De Laurentiis

Categories side-dish

Total Time 40 minutes

Prep Time 40 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/3 cup extra-virgin olive oil
3 tablespoons pear nectar
1 1/2 tablespoons white balsamic vinegar
1/2 tablespoon fresh lemon juice
1/4 teaspoon Dijon mustard
Half a 6-ounce ripe red Bartlett pear, peeled, cored and diced
1/2 cup coarsely crumbled gorgonzola cheese
1/4 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1 head butter lettuce, cut into 4 wedges
1 avocado, halved, pitted, peeled and diced
1/2 a large ripe red Bartlett pear, quartered lengthwise, cored and thinly sliced
1/3 cup hazelnuts (preferably skinned), toasted and roughly chopped
1/3 cup sweetened dried cranberries

Steps:

For the dressing: In a blender, blend together the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced pear, cheese, salt and pepper until smooth.
For the salad: Place the lettuce wedges on 4 salad plates. Arrange the avocado, pear slices, hazelnuts and cranberries around the lettuce. Drizzle with the dressing and serve.

OIL AND VINEGAR DRESSING RECIPE: HOW TO MAKE IT

Oil and Vinegar Dressing Recipe: How to Make It image

The goodness of crisp salad ingredients comes through when topped with this simple homemade dressing. It tastes so fresh. Mom made it for our family when I was growing up, and now I serve it to my grandchildren. -Barbara Hyatt, Folsom, California

Provided by Taste of Home

Categories Lunch

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 2 cups.

Number Of Ingredients 10

Ingredients

1 cup sugar
1 tablespoon ground mustard
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 cup hot water
1/4 cup vinegar
2 garlic cloves, halved
1/4 cup canola oil
Mixed salad greens and shredded red cabbage

Steps:

In a 1-qt. jar with a tight-fitting lid, combine the first five ingredients. Add the water, vinegar and garlic; shake until sugar is dissolved. Add oil; shake well. Store in the refrigerator. Just before serving, remove garlic from the dressing. Drizzle over salad greens and red cabbage.

Nutrition Facts : Calories 82 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 13g carbohydrate (12g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

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