Frizzly Pear Salad

Yield: 24 servings (4 cups each)


  • 3 gal. Lettuce, Frise or other hearty green
  • 3 cups, divided Pear Balsamic Vinaigrette (see recipe)
  • As needed Salt and cracked black pepper
  • 6 lb. 6 oz. (3 qt./1 #10 can) Pacific Northwest Canned Pears, sliced, drained
  • 6 lb. (3 qt.) Smoked ham, julienned
  • 2-1/4 lb. (1-1/2 qt.) Roasted pepper, red, julienned
  • 1 lb. 14 oz. (1-1/2 qt.) Olives, Kalamata, pitted
  • 1 lb. 2 oz. (1-1/2 qt.) Parmesan, shaved
  • 48 toasts Parmesan crouton toasts, optional
  • 2-1/4 lb. (1-1/2 qt.) Feta, crumbled, optional

    For each serving: Place 2 cups greens in bowl and drizzle with approximately 1 Tbsp. Pear Balsamic Vinaigrette and toss to coat. Season with salt and pepper to taste. Mound each 2-cup serving of dressed greens into center of chilled dinner plate. Arrange 1/2 cup pear slices, 1/2 cup julienned ham, 1/4 cup julienned roasted red peppers, 1/4 cup Kalamata olives and 1/4 cup shaved Parmesan over top of salad. Drizzle an additional 1 Tbsp. Pear Balsamic Vinaigrette over top of each salad. Serve with croutons or crumbled Feta and additional vinaigrette, if desired.

    2 cups Olive oil
    1 cup Pear juice (from canned pears)
    1 cup Vinegar, balsamic
    2 Tbsp. Salt, Kosher
    To taste Pepper, black, ground

    In container of blender combine oil, pear juice, vinegar, salt and pepper; blend until smooth and emulsified. Cover vinaigrette and let stand at least 2 hours before serving.

    NUTRITION (Per Serving)
    Calories: 670
    Calories from Fat: 390
    Fat: 44g
    Saturated Fat: 11g
    Cholesterol: 80mg
    Sodium: 3100mg
    Carbohydrate: 36g
    Dietary Fiber: 4g
    Sugar: 18g
    Protein: 31g
    Vitamin A: 80% DV
    Vitamin C: 30% DV
    Calcium: 35% DV
    Potassium: 6% DV
    Iron: 8% DV

    Optional ingredients (croutons and feta) not used in calculations.