Recipe Detail

Roasted Pear Salad

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Number of Servings:


  1. 1 cups - Marzetti Light Balsamic Vinaigrette Dressing Divided use
  2. 1/3 cups - Brown sugar
  3. 1/4 cups - Chopped pecans
  4. 4 ounces - Blue cheese
  5. 1/4 cups - Dried cherries Finely chopped
  6. 3 whole - Firm Pears
  7. 2 tablespoons - Fresh lemon juice
  8. 8 ounces - Butter lettuce


Preheat oven to 375.

DRESSING: Mix 3/4 C Marzetti Light Balsamic Vinaigrette Dressing and sugar in a sauce pan. Cook over low heat until the sugar is dissolved. Set aside.

STUFFING: Place pecans in skillet; toast over med. heat, watching carefully. Set aside. Mix cherries w/ toasted pecans and blue cheese. Set aside.

PEARS: Slice pears in half lengthwise & remove cores to create a hole for filling. Trim a slice from bottom of each pear half to allow them to sit upright in baking dish. Place pears - hole side up - in baking dish; sprinkle w/ lemon juice. Spoon filling into center of pears. Sprinkle 1 T of Marzetti Dressing over each pear and pour remaining dressing around pears. Bake uncovered until tender, about 30 min., basting 3 or 4 times during baking time.

TO ASSEMBLE: Clean and tear lettuce into bite-sized pieces; toss w/ remaining Marzetti dressing. Arrange lettuce on salad plates; place a pear in center of each plate, spoon pan drippings over top of each pear.


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