Best 7 Pear Cottage Cheese Salad Recipes

PEAR COTTAGE CHEESE SALAD

Steps:

• In a large bowl, combine all ingredients. Chill until serving.

PEAR AND BLUE CHEESE SALAD

Steps:

• Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
• To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.

COTTAGE CHEESE SALAD

Steps:

• In a small bowl, combine all ingredients. Serve immediately.

EASY ELEGANT COTTAGE CHEESE AND PINEAPPLE SALAD

Steps:

• Line up 4 small plates on your work area and place a layer of nice green lettuce leaves on each plate.
• Spoon 1/2 cup cottage cheese in the center of the lettuce on each plate.
• Put 1 slice pineapple over the cottage cheese on each plate.
• Dollop 1 teaspoon mayonnaise in the center of each pineapple per plate (I like more).
• Dab excess juice from the maraschino cherries with a paper towel and place the cherry on top of the dollop of mayonnaise.
• Can be served immediately or covered with plastic wrap and refrigerated until ready to serve.

PEAR AND CHEESE SALAD

Steps:

• Place each pear half on salad plate with pit side up.
• Place 1 tablespoon mayonnaise in each pear half, then sprinkle each with cheese.
• Serve chilled.

ROASTED-PEAR AND GOAT CHEESE SALAD

Steps:

• Preheat oven to 350 degrees. To make the vinaigrette, combine the vinegars with the salt and pepper in a salad bowl. Slowly whisk in the pumpkinseed oil and then the canola oil. Adjust the seasoning with additional salt and pepper to taste, and set aside.
• Place pears in a roasting pan that has been lightly sprayed with oil. Lightly spray the pears, and roast for 40 minutes, or until golden and nearly soft. Remove from the oven, and allow to cool slightly.
• To assemble the salad, place the pear quarters in the center of each of four plates. Toss the mesclun with the vinaigrette; then, add the goat cheese in small pinches and toss carefully. Surround the pears with the goat cheese salad. Sprinkle the toasted pumpkin seeds over the arrangement. Drizzle 1 tablespoon pumpkinseed oil over the pears, and serve.

HAM, CHEESE & PEAR SALAD

Steps:

• Tip the couscous into a heatproof bowl and pour over 140ml boiling water from the kettle. Cover and leave for 4 mins. Meanwhile, whisk the olive oil, mustard, vinegar and honey together in a bowl. Set aside.
• Toss the spinach, rocket and pears with the dressing. Fluff the couscous with a fork, then mix into the salad while still warm (this will wilt the greens slightly). Divide between two plates.
• Combine the ricotta and 2 tbsp water with most of the chives and the lemon zest. Top the salad with spoonfuls of the ricotta mixture, the ham and remaining chives. Finish with a grinding of black pepper, if you like.