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Salad with Roasted Pears and Panettone Croutons

Panettone%20salad.jpg


I found this salad recipe from Giada de Laurentiis just after the holidays. It is a perfect way to use up leftover or extra panettone, and the dressing is delicious. After a few tweaks, this is what I came up with.

4 c. mixed greens, arugula, spinach, or your favorite combination
2 pears, roasted
1/4 c. dried cranberries
1/4 c. pecans (optional)
panettone croutons

Dressing:
1/4 c. lemon juice
1/4 c. honey
1/4 c. canola oil
2 T. heavy cream
1 t. sea salt
1/2 t. black pepper

Whisk together all ingredients and keep in a jar in the fridge.

Panettone Croutons:
Preheat oven to 300. Cube panettone into crouton-size chunks, and bake on a parchment lined baking sheet for about 45 minutes. These will keep well for 3 weeks in a zip-lock bag.

Roasted fruit: (you may use pears, plums, grapes, peaches, or whatever is in season) and fresh cranberries.

Set oven at 425. Place fruit in a mixing bowl with 2 T. melted butter, 2 T. lemon juice, and 1 T. sugar. Toss and spread in a single layer on a parchment lined baking sheet. Bake for 25-30 minutes.

* The first time I made this salad for a holiday party, I followed the recipe. The next time, I cut the butter, and used one individual package of Splenda for roasting the fruit.

*I also reduced the canola oil amount by half, and used a spoon of light sour cream instead of cream in the dressing. It was still delicious.
Add some cooked chicken, and it is a meal!

Comments (1)

Palma-the salad looks wonderful. Great way to use leftover panetonne.

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