Pear Vinaigrette

by Michele Pesula Kuegler | February 12th, 2010 | Healthy Cooking, Recipes, Salads

ref=””>I am a foodie.  I love trying new flavors, textures, cooking methods, etc.  I also am a little bit finicky about how my food is prepared.  I don’t like fried food; I prefer not to have a lot of fatty ingredients, such as cream, oil, or butter, in my foods on a regular basis.  Sure, I like to indulge occasionally, but for the most part I prefer healthier foods.

Because of this obsession with healthy foods, I prefer not to put salad dressing on my salad.  Yep, I am that annoying restaurant customer who orders her salad, “With dressing on the side, please.”  I prefer to dip the tines of my fork in the dressing and then stab a bite of salad.  It gives the salad some nice flavor without a lot of extra calories.

When I am at home and making salads, quite often I like to make my own dressings.  If I make my own dressings I can control the amount of oil added.  I understand that some dressings taste better with oil, but sometimes the ingredients simply shine on their own.  When I made this pear vinaigrette, I had thought it might need a bit of oil, but the flavors that it delivered persuaded me to believe otherwise.  Serving on salad for my husband and me, he had to agree.  It was a great topping, even without oil.

Pear Vinaigrette


  1. 2 forelle pears
  2. 1/3 cup champagne vinegar
  3. 1 Tb. sugar
  4. 2 Tb. red onion, diced
  1. Peel, core, and finely chop pears.
  2. Combine pears, vinegar, sugar, and onion in a small pot, and bring to a boil.
  3. Once boiling, reduce heat, cover, and simmer for 10 minutes.
  4. Allow mixture to cool to room temperature (about 30 minutes), then puree in blender.
  5. Serve immediately, or refrigerate.
Think Tasty

  1. […] daughter pointed out to me today, I’ve had a bit of a pear fetish lately.  I’ve made pear vinaigrette and wine poached pears and have included slices in my wraps.  So, continuing on this same thread, […]

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