Color does not necessarily indicate ripeness. Instead, check the “neck” of the pear, near the stem; if it gives way slightly as you push it gently, the pear is ripe and juicy.
Store unripened pears at room temperature, but place ripe pears in the refrigerator. Cool temperatures will slow ripening and extend the fruit’s shelf life another 3 to 5 days.
Cranberry Pear Salad
Prep Time: 40 minutes
1 pear, quartered, cored and finely sliced
1 cucumber, peeled, seeded, halved lengthwise and thinly sliced
1 red bell pepper, seeded, halved and thinly sliced
1/4 cup red onion, julienned
1/2 cup dried cranberries
1 head romaine lettuce, cut into 1/2 pieces (about 3 cups)
1 cup blue cheese, crumbled
1/2 cup pistachios
3 Tbs extra virgin olive oil
3 Tbs red wine vinegar
2 Tbs orange juice
Salt and pepper, to taste
In a large bowl, combine pear, cucumber, bell pepper, onion and cranberries; toss and let stand at room temperature to blend flavors, 5 minutes. Add romaine, blue cheese and pistachios; toss to combine. In a bowl, whisk together olive oil, red wine vinegar and orange juice; pour over salad mixture. Season with salt and pepper and serve.
Nutritional Information: Calories Per Serving: 348, Fat: 26 g (8 g Saturated Fat), Cholesterol: 21 mg, Sodium: 447 mg, Carbohydrates: 21 g, Fiber: 6 g, Protein: 11 g
© 2010, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.