Aly'S Special Summer Salad – a delicious recipe with greens, bosc pears, bacon, walnut halves, roquefort cheese, Vinegar. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Poach pears in boiling water until fork tender. Shock in cold running water until cool. Peel with vegetable peeler under cold water. Reserve one pear for garnish. Dice remaining pears in 3/4 inch cut, remove pits and stems. Cut the garnish pear in half lengthwise and fan out for plate presentation.
2
Place 6 tablespoons of the reserved bacon fat in a saute pan and heat to medium high. Add walnuts and saute for 4-5 minutes, careful not to darken to much. Put aside and cool.
3
Add oil to the vineger slowly while continously whisking. stop occasionaly to taste. Add salt and pepper. Make the dressing to your liking, not recipe standards.
4
Assembly
5
On two large dinner plates place a nice mound of lettuce.
6
Top with the bacon, cheese walnuts, and pears. Drizzle with the dressing. Add salt and pepper and garnish with the pear fan. Enjoy
1697
kcal
Calories
149
g
Fat
18
g
Carbs
80
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 large bag of washed field greens, 6 bosc pears, 1 lb of bacon fried and patted dry. Retain fat for later use., 1 lb walnut halves unsalted, and more.
Yes, Aly'S Special Summer Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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