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Poached Pear Salad With Cranberry Port Vinaigrette Recipe
|Ripe pears||3 Small|
|Tawny port||1 1⁄4 Cup (20 tbs)|
|Thinly sliced shallots||1⁄3 Cup (5.33 tbs)|
|Fresh cranberries||1⁄4 Cup (4 tbs)|
|Raspberry vinegar||3 Tablespoon|
|Cranberry juice cocktail||3 Tablespoon|
|Vegetable oil||2 Teaspoon|
|Chicken-flavored bouillon granules||1⁄4 Teaspoon, flavored|
|Torn red leaf lettuce||4 Cup (64 tbs)|
|Torn escarole||4 Cup (64 tbs)|
|Torn watercress||2 Cup (32 tbs) (Fresh Ones)|
|Crumbled blue cheese||1 1⁄2 Cup (24 tbs)|
|Freshly ground pepper||To Taste|
Serving size: Complete recipe
Calories 1649 Calories from Fat 600
% Daily Value*
Total Fat 69 g105.4%
Saturated Fat 37.2 g185.9%
Trans Fat 0 g
Cholesterol 142.9 mg
Sodium 2846.5 mg118.6%
Total Carbohydrates 131 g43.7%
Dietary Fiber 22.3 g89.1%
Sugars 51.5 g
Protein 52 g105%
Vitamin A 356.8% Vitamin C 152.9%
Calcium 135.7% Iron 26.8%
*Based on a 2000 Calorie diet
Combine port and shallots in a medium saucepan; bring to a boil.
Add pear slices, and stir well.
Cook over high heat 2 minutes or until pears are crisp-tender, stirring frequently.
Remove pear slices and shallots from wine mixture, using a slotted spoon; set aside.
Combine 2 tablespoons wine mixture, cranberries and next 5 ingredients in a small saucepan; bring to a boil.
Cook 2 minutes or until mixture begins to thicken slightly, stirring frequently.
Remove from heat, and let cool.
Combine leaf lettuce, escarole, and watercress in a large bowl.
Add cranberry mixture, and toss gently.
Arrange lettuce mixture evenly on individual salad plates; spoon pear and shallot mixture evenly over salad greens.
Sprinkle evenly with blue cheese and pepper, if desired.