Pear Parsley Salad Dressing
I have a huge parsley plant in our backyard that came back from last year and so have been looking for ways to utilize this super nutritious green herb in different dishes. I came up with this Pear Parsley Dressing which my family enjoyed quite a bit. The inspiration for this delicious gluten-free dressing came from the lovely Daniela of Daniela's Kitchen.
While she served her Pear Dressing over arugula and fennel, I chose to serve mine over a bed of mixed greens. Either way, healthy, delicious and delightful. I think this dressing is especially good for entertaining as it's so tasty and has somewhat unexpected, yet elegant flavors.
1 pear, cored and chopped (not peeled)
2 tablespoons olive oil
¼ cup water
1 cup parsley, roughly chopped
3 cloves garlic, pressed
¼ teaspoon celtic sea salt
- In a vita-mix, process pear, olive oil and water on high until smooth
- Blend in parsley, garlic and salt
- Serve over tossed greens
I want to take a moment to thank everyone for the outpouring of support I received in response to this post. I really appreciate your thoughtful responses and care!
Posted on June 8, 2009 in condiments by Elana
you might also like: Parsley Pesto with Sundried Tomatoes
or Umeboshi Cucumber Dressing
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14 comments
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Glad to be of inspiration Elana! I send my client's to your super-helpful & healthy blog all the time.
I wish I had a backyard to have a parsley plant in! For now I have a teeny little parsley growing in a container on the patio of my condo.
I can't wait to try out this salad dressing, it sounds delicious.
Happy Salad Eating,
Daniela
This sounds so good, it's on my list for tomorrow's salad dressing!
this looks fantastic! I never thought to put fruit puree in a dressing. oooh, this pens up new worlds of possibility....
I have never thought to blend fruit into a dressing. And right about now I am wondering why I have never thought to blend fruit into a dressing.
So fresh and yummy. I've been using pears in green smoothies of late (per Ali's recipe--Whole Life Nutrition). I love the amount of sweetness they offer. :-)
Thanks, Elana,
Shirley
Thanks for this recipe. I am just gong to have to try it on the family this week. You have been such a help in this GF world that i am still so new at.
We are overwhelmed with parsley in our garden as well - what a great way to use it. This sounds tasty!
Elana,
You are brilliant! I've been on an elimination diet trying to uncover any additional food sensitivities beyond gluten and have been looking for a dairy, citrus and vinegar-free dressing which I can use at home (and at my wedding 2 weeks from now!). I can't wait to try out the recipe.
Big thanks!
Andrea, I hope you have a wonderful wedding!
What a great way to use the herbs that are growing like weeds in my garden and the fruit on my counter top. I never thought about blending the fruit instead of just adding it in chunks on top of the salad. So now my imagination is racing. Thank you!
Thanks Again Elana! I just whipped up this dressing for my lunch time salad and it is wonderful! I added a few roasted hazelnuts to my mixed green salad and topped it with this dressing = amazingly fresh and elegant lunch!
I always enjoy your blog and recommend it to all my friends celiac or not.
Yum. Yum. Yum!!!
I'm back for another rave review.
I agree the flavors of this dressing were unexpected, yet elegant. Hubby and I cleaned our plates!
We had this with dinner last night over red lettuce from the farmer’s market as well as farmer's market parsley (wishing I had a yard to grow my own!). We both agreed that I over-did it on the garlic; I used 4 cloves instead of 3, because I like it so much, but they were pretty giant cloves. It turned out a bit too zingy, but next time I'll just make sure to use smaller ones :-)
This one is a keeper! Thank you Elana
Thanks for your comments!
I really liked jazzygus' idea to add toasted hazelnuts to this salad --YUM.
I hope you are all enjoying the greens that summer is offering us :-)
Elana