a lemon pound cake that uses yogurt rather than sour cream. I’ve used this recipe for a very long time, but I lost it. I requested a second copy from my daughter and went to her.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups fresh orange juice
- 2 tablespoons red wine vinegar
- 2 tablespoons finely chopped red onion
- 1 tablespoon white sugar
- 1 tablespoon white wine
- salt and pepper to taste
- ¾ cup extra virgin olive oil
- 1 tablespoon butter
- 2 pears – peeled, cored and cut into wedges
- 1 cup walnut halves
- ½ cup white sugar
- ¼ cup water
- ¼ pound prosciutto, cut into thin strips
- 2 romaine hearts, rinsed and torn
Instructions
- In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.
- Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
- Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.
- In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter. Enjoy!
Nutrition Facts
| Calories | 600 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 9 g |
| Sodium | 384 mg |
| Sugars | 32 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
Great salad! Would definitely make again
followed the recipe and it came out great!. Maybe use less walnuts next time.
Too many walnuts, but outside that wonderful
Wonderful salad
Takes a little more time than the “usual” salad, but then again, this IS NOT your “usual” salad. YUM does not do this salad justice!!!!
The salad is great. I like to add a bit of gorgonzola to it as well. The dressing just didn’t work for me. I substituted a raspberry vinaigrette instead and that worked beautifully without all the work. The sweet and salty of the the pear and prosciutto play well off each other. We like the tang of the gorgonzola as a contrast as well as the sweet and tangy of the vinaigrette we used. Very nice salad!
Perfect! Great!!!!!
Loved this! My traditional-eater father stated it was the best salad he’d ever had! Added feta cheese just because and it was great!
It was ok…I wasn’t in love with the vinegarette. Adding another Tb of vinegar after reducing did help some.
Spectacular, I had to make it two days in a row, because we were crazing it so much 🙂
Good way to change up salad. I tried this with thin cut salami was good. be careful it can get sweet.
This was pretty good but nothing so amazing that I need to make it again. The nuts came out a little soggy. It was a little sugary overall. I included the pear sauce so that is probably avoidable.
This salad was awesome! I cooked the pears too long, but it was still good.
Not worth the money or effort. The onion in the dressing overpowered the orange; I ended up using the vinaigrette from “orange vinaigrette brown rice salad” instead. That helped, but I won’t make this salad again.
Great salad and good for you. This ranks with those salads you get a fine expensive resturants. Yummy.
YUM! Awesome salad-my father licked the plate clean!!!
Delicious, but prosciutto always is. Even without it, the dressing and caramelized pears and walnuts were great. It was a little sweeter than I prefer, so next time I’d probably not add the sugar to the dressing.
I scaled the recipe to just 2 servings and didn’t reduce the orange juice (just used less). The carmelized pears and walnuts were fabulous, and the vinagarette was delicious. It didn’t thicken, but vinagarette is typically very thin. Served with a ham and cheese quiche for a great meal – the salad was made while the quiche cooked, and everything came out at the same time.
such a good salad! We skipped the dressing and ate it as is…amazing! will make again soon.
Absolutely DELICIOUS!! This salad is comparable to a few I’ve had in some of the best restaurants in the Washington D.C. area!! Light, refreshing and a great combination of flavors. My only substitution was onion powder in place of the raw onions (personal preference). I’m sure this did change the *bite* of the salad slightly. Do not skip the prosciutto because the salty/sweet combination is great with the asian pears! My pears did not caramelize to a nice brown color, so I added a tablespoon of organic agave nectar to help them turn a more golden color. Make sure not to slice your pear too thin because they will become overcooked easily. I will definitely be making this salad again for friends and family functions.
Carmelizing the pears & walnuts is easy…and delicious. Guys & girls love this recipe. I’ve made it several times already. With shame I admit that I have never made the dressing part…I use (gasp) store bought Vinaigrette! Still wonderful.