These dog days of summer mean salads, and nothing's more ho-hum than the same old greens. So how do we liven up our salad plate? With pears!
Yes, it's pear season, and the orchards are full. Interestingly, the pears are picked by hand from the tree before they're fully ripe. Okay, the bins are loaded onto trucks, brought to the packing houses where they're moved to cold storage, then the pears are washed, sorted by size, color and shape, then carefully wrapped and packed for shipping to our markets, and there are a load of varieties out there for us.
Now we can use them for our dog-day summer salads, like this winner! In a bowl, we toss a package of Italian blend salad greens with 1-1/2 cups of toasted walnut halves, 2 ounces of crumbled blue cheese, and 2 ripe pears that we cored and sliced. Here we're using red ones. Okay, we drizzle on a dressing that we made from olive oil, white vinegar, sugar, celery seeds, and salt.
That's all there is to getting some salad excitement, because when they taste the contrast of the sweet pears and the robust blue cheese, married with our tangy-sweet dressing along with the crunchy nuts, our dog days will never be the same!
If you’d like the recipe, just send a self-addressed, stamped envelope, marked “Pear-Walnut Salad,” to me, Mr. Food, right here at the station, or get it right now online for taking the ho-hum out of summer salads and adding the wow! Because pears pair with everything, making…"OOH IT'S SO GOOD!!®"
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