I recently tested a few salads to submit as food ideas for an upcoming Christmas Tea. Yes, that’s right I said Christmas and you are thinking, “Um Becky, it’s July!” But ponder this: My life will be consumed by Christmas this year - two other great cooks and I are heading up the food committee for a Christmas Tea that is a production: 192 people at three different Tea Times (near 600 total) – four courses! (What did I get myself into?) That is a lot of food…This salad is special enough to eat at Christmas, but really refreshing in the summer too. So here is candidate number one: Claim Jumper’s Asian Pear Salad with Citrus Dressing. I found the recipe online and it was posted by a Claim Jumper Chef. Follow the link to this site. Claim Jumper is one of my favorite places to eat and I am thankful to be close enough to enjoy them from time to time. Check them out if you have never been: Claim Jumper
The dressing makes a whole lot (Restaurant Size- approx 6 cups!) I halved the recipe and I should have even reduced it more, but it keeps nicely in the refrigerator for a few weeks (2) and you can whisk up the dressing before using and tastes lovely. The salad: Spring Salad Mix, Blue Cheese, Asian (or other) Pear slices, Candied Pecans (easy to do yourself if you don’t buy the ones already candied), and Pepper Slices. We will be using this dressing for the tea (and doubling or tripling the amount because it’s for 600 people). Because Raspberries are seasonal and expensive in the Winter months, we have omitted them, but feel free to add some.
Asian Pear Salad – adapted from Claim Jumper’s Asian Pear Salad with Citrus Dressing
- 2 ounces Spring Salad Mix
- 2 ounces candied pecans or walnuts (see Candied Pecans)
- 1 Asian pear, sliced
- 1 ounce blue cheese, crumbled
- 3/4 ounce red bell pepper or yellow bell pepper, Julienne
Combine ingredients for salad.
Toss and serve with 2 oz. Citrus Dressing.
Citrus Dressing Ingredients: (halved from the original)
- 1 1/2 cups soybean oil
- 1 cup apple cider vinegar
- 1/2 cup corn syrup
- 1/4 cup plus 2 Tbsp. honey
- 1 1/2 Tablespoons sugar
- 1/4 ounce dehydrated onion
- 3/4 teaspoons dry tarragon
- 1 teaspoon dried thyme
- 1 teaspoon fresh garlic
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/8 teaspoon onion powder
Whisk dressing ingredients well and refrigerate to allow the flavors to develop.
Before serving, whisk well to combine again. Serve 2 Tbsp of dressing with each serving of salad.