Asian Pear Salads

Asian Pear Salads

Recipes on this page:

 Asian Pear-Cabbage Salad     Simple Asian Pear Breakfast     Asian Pear Spinach Salad     Asian Pear Salad     Waldorf Salad with Asian Pears     Apple-Pear Salad     Asian Pear Slaw     Beet and Asian Pear Salad with Baby Greens     Stuffed Pear Salad​​​​​​​

Asian Pear-Cabbage Salad (return to top)

  • 1 cup cubed unpeeled Asian pear or ripe pear
  • 1 cup peeled, cubed ripe fresh mango or persimmon
  • 2 cups very thinly sliced green cabbage
  • 1/4 cup unsalted pumpkin seed kernels, toasted
  • 1/4 cup plus 2 tablespoons white vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon plus 1 teaspoon sugar
  • 1/8 teaspoon garlic powder
  • Dash of salt

Arrange 1/4 cup pear and 1/4 cup mango on each of 4 cabbage-lined salad plates, and sprinkle with 1 tablespoon pumpkin seeds. Combine vinegar and next 4 ingredients; stir well. Drizzle about 2 1/2 tablespoons dressing over each salad.
4 servings

Simple Asian Pear Breakfast (return to top)
-Cathy R.

  • 1 Asian pear
  • Cottage Cheese

Cut the pear in half and hollow out the core. Add a big scoop of cottage cheese.
Serve with a grapefruit spoon and eat. The grapefruit spoon cuts right thru the pear.
This is a great fast breakfast!

Asian Pear Spinach Salad (return to top)
-Nancy R.

  • Baby spinach
  • Asian pear sliced
  • Walnuts chopped
  • Poppy seed dressing or Tahini (sesame) salad dressing are both very good on this salad!

Asian Pear Salad (return to top)
This is similar to those fancy Asian pear salads you tend to find in more upscale restaurants. Super-easy to make, and easy to vary the ingredients to your liking. (Try different kinds of greens, cheese, or add other veggies)
Asian pears are a great addition to most any salad…a little bit of that sweet crunch does amazing things! Plus, most of the main ingredients you can find at the Farmers’ Market!

  • 4 cups of mixed greens (baby greens are the best!)
  • 1 head of radicchio
  • 2 medium Asian Pears, diced
  • 1 1/2 T. white wine vinegar
  • 1/2 t. Dijon mustard
  • 4 t. olive oil
  • 1/2 t. sugar
  • Salt and pepper to taste
  • Feta cheese (or other type) to taste

Tear the greens and radicchio into bite-sized pieces.
Combine greens and diced pears in a salad bowl.
In a separate bowl, whisk vinegar and mustard. Add oil while whisking. Add salt, pepper, and sugar.
Top salad with crumbled feta.
Drizzle salad dressing on top, to taste.
Serves 4

Waldorf Salad with Asian Pears (return to top)
-Louisa F.

  • 1 1/2 Asian pears, peeled and diced
  • At least 20 seedless red grapes or more, (halved if large)
  • At least 2 celery stalks, sliced
  • 1/4 to 1/2 cup of broken walnuts
  • Mayonnaise or Miracle Whip, to taste (or use about ¼ c. cottage cheese processed in a blender until smooth and creamy)

The amounts all depend on the size of the pears.
Serve on cobb lettuce or a nice looking mild lettuce
The above recipe served 6 people as a side salad,

Apple-Pear Salad (return to top)

  • 2 T. vegetable oil
  • 1 T. apple cider
  • 1 T. apple cider vinegar
  • 1 T. honey
  • 2/3 c. pecan halves
  • 1 bunch watercress or mixed fresh greens, trimmed
  • 2 apples, sliced thinly (red apples add color)
  • 2 Asian pears, sliced thinly
  • 6 oz. Crumbled bleu cheese

Preheat oven to 350F degrees.
Combine oil, cider, cider vinegar, and honey in a small jar with a tight-fitting lid; shake well to combine.
Toast pecans on baking sheet in preheated oven for 7 minutes or until crisp and fragrant; set aside.
Arrange greens on 6 chilled salad plates.
Arrange apple and asian pear slices on top. Sprinkle with bleu cheese and pecans.
Shake dressing once more and drizzle over each plate.

Asian Pear Slaw (return to top)
(From Gourmet Magazine)

  • 2 celery ribs, cut into ¼” matchsticks
  • 3 T. lime juice
  • 2 T. seasoned rice vinegar
  • 1 t. finely-grated peeled fresh ginger
  • 2 Asian pears cut into ¼” thick matchsticks
  • 2 scallions, sliced thin diagonally
  • ¼ c. fresh cilantro leaves
  • ½ t. finely chopped fresh hot red chile pepper (or to taste)

Whisk together juice, vinegar, and ginger… and stir in celery and remaining ingredients with salt and pepper to taste.
Let stand at room temperature 15 minutes before serving.
This recipe yields 6 servings.

Beet and Asian Pear Salad with Baby Greens (return to top)

  • 4 trimmed beets (about 1 pound), scrubbed
  • 1 Asian pear
  • 1 T. apple or Asian pear Jelly (could use apricot or peach jelly)
  • 2 t. lemon juice
  • ½ t. Dijon mustard
  • ¼ pound mixed baby greens (about 4 cups loosely packed)
  • Chives, if desired, for garnish

In a saucepan, simmer beets in water (cover beets by 1 inch), covered for 40 minutes or until tender. Drain beets and cool. Beets may be prepared up to this point one day ahead and chilled, covered.
Peel beets and cut into ¾ inch wedges.
Core Asian pear, and cut into ½ inch wedges.
In a small saucepan heat jelly, lemon juice, and mustard over low heat, stirring until blended and jelly is melted.
In a bowl, combine beets and pear with warm dressing, tossing to coat.
Divide greens among four salad plates, and spoon beet mixture over them.
Sprinkle salads with chives for garnish, if desired.

Stuffed Pear Salad (return to top)

  • ½ cup low-fat cottage cheese
  • 1 T. lemon juice
  • ¼ t. ground cinnamon
  • 1 T. Chopped pecans
  • 2 medium-sized Asian pears, halved, cored, and thinly sliced
  • Lettuce leaves

Combine first 3 ingredients in a bowl and beat until well blended.
Fold in pecans and set aside
Fan pear slices on a bed of lettuce, and top each with 1 ½ T. of mixture
Chill well before serving
Serves 4

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