Poached Pear Salad with White Wine Vinaigrette - Cook For Your Life-anti-cancer recipes

Poached Pear Salad with White Wine Vinaigrette

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 14 ingredients

This Poached Pear Salad with White Wine Vinaigrette is the perfect mix of sweet and savory, and if you cook extra pears, you will have delicious leftovers for breakfast or dessert. These honeyed poached...


Ingredients

  • 4 cups water
  • 1/4 cup honey
  • 1 lemon, juiced
  • 2 cinnamon sticks
  • 5 cloves
  • 5 black peppercorns
  • 1 sprig thyme
  • 2 pears, peeled, halved, and the seeds scooped out
  • 6 cups dark salad greens (baby spinach, arugula, etc.)
  • ¼ cup Gorgonzola cheese (optional) –  see Chef Tips

Vinaigrette (makes about ½ cup)

  • ¼  cup white wine vinegar
  • 2 tablespoons shallot, minced
  • ¼ cup olive oil
  • Salt and pepper to taste

 

Nutrition Facts

Calories

290 cals

Fat

21 g

Saturated Fat

4 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

10 g

Carbohydrates

26 g

Sugar

19 g

Fiber

4 g

Protein

2 g

Sodium

771 mg

Directions

  1. Combine ingredients for poaching liquid, including the lemon halves after you squeeze them, in a medium saucepan over medium heat.  Add the pears and bring to a low simmer. Cook until the pears are tender, about 20 minutes.  Set aside to cool.
  2. While the pears are poaching, make the dressing.  Combine the vinegar and shallots in a small mixing bowl.  Slowly add the olive oil to the bowl, whisking as you go.  Season with salt and pepper.
  3. Remove the cooled pears from the liquid and either slice or roughly dice them. Toss with the vinaigrette and tip onto the salad greens. Sprinkle with Gorgonzola if using. Toss to mix just before serving.

Chef Tips

This dish works well with a little cheese. If the doctor has told you to keep away from blue cheeses during your treatment, you can substitute with gorgonzola with a little coarsely grated pecorino Romano or shaved chunk Parmesan to get that sharp cheesy taste.  Adding the cheese makes this recipe delish!

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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