Grilled turkey, pear and walnut salad with blue cheese dressing. This fresh green salad with pears, walnuts, dates and blue cheese is a fresh option for your holiday table! It's a great side salad for fall dinners, too. I still really enjoyed it without the two slices of freshly cooked, crumbled bacon.
Hy-Vee Hearts of Romaine lettuce is crisp and sturdy, pairing well with feta or blue cheese crumbles, sliced apples or pears and toasted To make dressing, in a medium bowl, whisk together oil, vinegar, mustard, sugar and salt.
Scatter over the walnuts and crumble over the blue cheese.
To make the dressing place the Pour over the salad and serve immediately.
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This fresh green salad with pears, walnuts, dates and blue cheese is a fresh option for your holiday table! It's a great side salad for fall dinners, too. I still really enjoyed it without the two slices of freshly cooked, crumbled bacon.
Alright, don't linger, let's course of action this grilled turkey, pear and walnut salad with blue cheese dressing formula with 15 components which are definitely easy to find, and we have to process them at the very least through 9 measures. You should expend a while on this, so the resulting food could be perfect.
Ingredients Grilled turkey, pear and walnut salad with blue cheese dressing:
- Give 500 g turkey brest.
- Provide 2 - pears.
- You need 75 g for walnuts.
- Need 150 g - mixed leaves.
- You need Marinade.
- You need 1 sprig - thyme.
- Give 20 ml olive oil.
- Give 30 ml - light soy sauce.
- Prepare 1 tbsp - lemon juice.
- Prepare 2 clove of garlic.
- Give for Blue cheese dressing.
- Provide 40 g for blue cheese.
- Give 100 g - low fat greek yogurt.
- Provide 40 ml of almond milk.
- Prepare 1 tbsp lemon juice.
Top tip for making Pear salad with celery, blue Instead of walnuts you could use toasted whole hazelnuts or sprinkle the salad with toasted sunflower seeds. Romaine, blue cheese, chopped pears, walnuts, and red onion, combined with a tangy dressing I was planning on making a pear - bluecheese - walnut salad but i wasn't sure what dressing to use I used gorgonzola cheese & loved the flavor it added & I topped the salad w/ some leftover grilled. This salad has the perfect combination of flavours and textures. Romaine lettuce is tossed with pears, blue cheese, red onion and walnuts in tangy salad dressing.
Grilled turkey, pear and walnut salad with blue cheese dressing how to cook:
- Cut turkey breasts into 1 cm steaks. After that on the chopping board cover them with cling film and using hand lightly tenderise them.
- To make marinade, finally chop the garlic na thyme. Add it to the olive oil and soy sauxe. Mix it all together..
- In a small bowl place the turkey steaks and cover them with marinade lightly massaging it into them. Leave it in the fridge for 30 min..
- To make the dressing blend blue cheese, almond milk, Greek yogurt and lemon juice..
- Cut the pears lenghtwise in 8 wedges making sure to take the ends out.
- Toast the walnuts in a roasting tray or a pan on low direct heat. Keep stirring them occasionaly until browned and fragrant. This should take about 5 minutes. Set them aside and with the knife roughly chop them up..
- Spray or brush the grate with cooking oil. Using direct heat method (high temperature) grill the turkey steaks about 2 minutes on both sides. Do the same things with pears (no oil required here).
- Set the pears aside. Transfer turkey steaks on the chopping board and slice them up. By doing this it can be checked if steaks are cooked thru..
- How to serve it (presentation) is up to you. My idea was to start with salad leaves and then to build up by adding different elements. Finished by drizzling with the dressing..
In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts and red onion. Pour dressing over salad and toss well to coat. The juicy pomegranate seeds and slightly tart cider dressing brighten toasted walnuts, thin slices of grainy pear and a potent blue cheese. Add the greens, pears, pomegranate seeds and walnuts to the bowl with the dressing and toss gently to coat. A vinaigrette for blue cheese lovers, studded with chunks of creamy cheese—and the crunch of walnuts.
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