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Salad Recipes

From a simple side to the main course, salads are always a popular choice. With fresh takes on greens, fruit fusions and healthy pasta variations, our salad and dressing recipes use only the finest Harry & David fruit and gourmet additions for unique, flavorsome fare.

Peachy Sunflower Salad

  • Oregold Peaches
  • Lettuce
  • Red Seedless Grapes
  • Honey Yogurt
  • Roasted Sunflower Seeds
Arrange pinwheels of Oregold Peach slices on lettuce-lined plates. Fill centers with red seedless grapes and serve with honey-sweetened yogurt. Sprinkle with dry-roasted sunflower seeds.

Sweet Summer Coleslaw

  • Oregold Peaches (cubed)
  • Shredded Greens and Red Cabbage
  • Scallions (Chopped)
  • Vinaigrette Dressing
For a really tasty and different coleslaw, add cubed Oregold Peaches to shredded green and red cabbage. Toss with chopped scallions and vinaigrette dressing.

Almond-Chicken Pear Salad

  • 2 Royal Riviera Pears, cored and cut into 1-inch cubes
  • 2 cups cooked chicken, cut into 1/2-inch cubes
  • 1/2 cup green pepper, sliced lengthwise
  • 1/4 cup diced celery
  • 1/2 teaspoon seasoned salt
  • Creamy Mustard Dressing (basic vinegar and oil dressing can be substituted.)
  • Lettuce
  • 1/4 cup toasted slivered almonds

Toss together chicken, green pepper and celery. Sprinkle with seasoned salt. Add pears and Creamy Mustard Dressing to chicken mixture; mix gently. Serve on individual lettuce-lined salad plates. Garnish with almonds. Makes 4 servings.

Creamy Mustard Dressing: Combine 1/2 cup mayonnaise, 1/2 teaspoon prepared mustard and 1/4 teaspoon ground ginger; mix well. Makes 1/2 cup.

Royal Riviera Pears & Endive with Honey-Lemon Dressing

  • 4 Royal Riviera® Pears
  • 1/2 cup lime juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup honey or more to taste
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon lemon rind
  • 1/4 cup vegetable oil
  • 4 loose–head lettuce leaves
  • 2 Belgian endive heads
Put aside 2 tablespoons of the lime juice. Mix the remaining juice with the mustard, honey, salt, paprika, lemon rind, and oil. Set aside. Slice each pear into eights, carefully removing the core and seeds. Leave unpeeled. Place on a plate and coat well with reserved lime juice to avoid discoloration. Line a large serving dish or individual serving plates with lettuce. Arrange the pear slices and the endive leaves to make an attractive display. Spoon the dressing over the fruit and serve immediately.

Royal Riviera Rogue Valley Salad

For the salad:
  • 1 head butter lettuce, washed and dried
  • 1 large or 2 small Royal Riviera® Pears, peeled, cored and sliced
  • 2/3 cup Rogue Creamery or other blue cheese
  • 2/3 cup Harry & David® candied pecans, roasted pecans, or roasted walnuts
For the dressing:
  • 2 to 3 tbsp Champagne vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey (optional)
  • 1/2 tsp sea salt
  • 1 tsp freshly ground pepper
  • 3/4 cup walnut oil
  • Whisk together the first five ingredients. Gradually whisk in the walnut oil. Chill for 20 minutes.
Gently tear the lettuce into bite sized pieces. Arrange on four chilled plates. Top with fans of pear slices. Sprinkle blue cheese evenly over the pears and lettuce and top with nuts. Drizzle the dressing generously over the salad, and serve at once.