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Pear and Gorgonzola Salad with Candied Walnuts

H-E-B Showtime, December 2011


Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes

Cook Time:

10 minutes


4 - 6 servings


1/2  c.  walnut pieces

1/4  c.  sugar

1  Tbsp.  H-E-B Extra Virgin Oil

1  pear, preferably red skinned

1/3  c.  prepared vinaigrette dressing

6  c.  mixed greens, baby lettuce or baby spinach

1/2  c.  dried cherries (may substitute dried cranberries)

1/2  c.  crumbled Gorgonzola cheese


Line a baking sheet with foil; coat with non-stick cooking spray. Combine walnuts, sugar and oil in a medium skillet. Cook over medium-high heat, without stirring, until sugar begins to melt. Reduce heat to Low; cook and stir until sugar turns golden brown and walnuts are coated. Remove from heat and carefully pour mixture onto foil sheet. Let cool and break into pieces. (May be made a day ahead.)

Slice pear very thinly; discard seeds and core. Pour dressing over pears in a small bowl and set aside, or cover and refrigerate.

When ready to assemble salad, place mixed greens in a salad bowl. Toss with pears and dressing. Top with cherries, cheese and candied walnuts. Serve in salad bowl or arrange salad on individual plates.
Nutritional Information
No Nutritional Information Available
H-E-B Showtime, December 2011

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