Frizzly Pear Salad

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Frizzly Pear Salad

Ingredients

  • 48 cups loosely packed frisee or other hearty green
  • 3 cups Pear Balsamic Vinaigrette, divided (recipe follows)
  • Salt and freshly ground black pepper
  • 1 #10 can (12 cups) Pacific Northwest Canned Pears, slices, drained and juice reserved
  • 12 cups (about 6 pounds) julienned smoked ham
  • 6 cups (2-1/4 pounds) julienned roasted red peppers
  • 6 cups (1 pound 14 ounces) pitted Kalamata olives
  • 6 cups (18 ounce) shaved Parmesan cheese
  • 48 Parmesan crouton toasts (optional)
  • 6 cups (2-1/4 pounds) feta cheese, crumbled (optional)
  • PEAR BALSAMIC VINAIGRETTE
  • 2 cups olive oil
  • 1 cup reserved pear juice
  • 1 cup balsamic vinegar
  • 2 tablespoons kosher salt
  • Freshly ground black pepper to taste

Method

For each serving, place 2 cups greens in a small bowl, drizzle with about 1 tablespoon Pear Balsamic Vinaigrette and gently toss to coat. Season to taste with salt and pepper.

Place each 2 cups of dressed greens in the center of a large chilled plate. Top with 1/2 cup pear slices, 1/2 cup ham, 1/4 cup red peppers, 1/4 cup olives and 1/4 cup Parmesan. Drizzle an additional tablespoon of Pear Balsamic Vinaigrette over the ingredients on top of the greens and serve immediately with the optional croutons or feta cheese, and additional vinaigrette on the side.

PEAR BALSAMIC VINAIGRETTE

In the jar of a blender, combine the oil, pear juice, vinegar, salt and pepper. Blend on high speed until smooth and emulsified. Cover and let stand at 2 hours before serving.

Makes 1 quart.

Servings

Makes 24 (4 cup) servings

Nutrition

  • 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

Ingredients

  • 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
  • PEAR BALSAMIC VINAIGRETTE (Yield: 1 qt.)
  • 2 cups Olive oil
  • 1 cup Pear juice (from canned pears)
  • 1 cup Vinegar, balsamic
  • 2 Tbsp. Salt, Kosher
  • To taste Pepper, black, ground

Method

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.

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.

Servings

Yield: 24 servings (4 cups each)

Nutrition

  • 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