Salad with Pear, Chicken and Cheese Recipe
I have prepared another version of a salad with a pear and decided to share it with you. In my opinion, it turned out well, the iceberg salad crunches, it echoes crispy bacon, everything goes well with sweet pears, pieces of boiled chicken and beetroot, nuts occupy a worthy place. All this is connected by the original olive oil-based dressing.
Servings
6
Cook Time
40minutes
Servings
6
Cook Time
40minutes
Ingredients
Instructions
  1. Products.
  2. First prepare the dressing, mix olive oil, mustard, honey, dry red wine (you can replace it with red grape juice), balsamic, a couple of pinches of salt in a small container. Shake the jar several times thoroughly and taste it.
  3. On a platter, put the coarsely torn iceberg lettuce and arugula leaves, dried tomatoes, sprinkle with a small amount of dressing.
  4. Cut the beetroot into small cubes, and the chicken – arbitrarily.
  5. Cut the cheese and pear into small thin slices.
  6. On top of the previously laid out, distribute the cubes of beetroot and chicken.
  7. Then put the pear and cheese on a plate, pour over the dressing, leaving a little until the end.
  8. Cut the bacon into pieces 2-3 cm long, fry in a dry frying pan over medium heat until browned, remove from the pan.
  9. In the same pan, after the bacon (we do not remove the fat), fry the pine nuts. Dry it on a paper towel. It’s a sin, some nuts are overcooked.
  10. Sprinkle the salad with nuts and bacon on top, pour the dressing. I advise you not to use the whole dressing, but to serve the leftovers separately so that everyone can add to their liking.
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