SPINACH AND PEAR SALAD WITH HONEY-MUSTARD DRESSING
Great salad idea! Enjoy this cheesy green salad that can be made easily using baby spinach leaves, pears and dressed with delicious honey-mustard salad dressing - ready in just 15 minutes!
Provided by Pillsbury Kitchens
Categories Entree
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Arrange spinach leaves on 8 individual serving plates or on large platter. Top each with pear wedges, cheese, onion and walnuts.
- Drizzle each salad with 2 tablespoons salad dressing. Serve immediately.
Nutrition Facts : Calories 210, Carbohydrate 19 g, Cholesterol 5 mg, Fat 2, Fiber 3 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 15 g
SPINACH SALAD WITH PEARS & CANDIED PECANS
A tasty combination of pears, blue cheese and spinach make this salad a standout. The sugared pecans add a nice crunch and a bit of sweetness. If you like poppy seeds, feel free to add some to the vinaigrette.-Tamara Stimpson, Zephyr, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small heavy skillet, melt butter. Add brown sugar; cook and stir over medium heat until dissolved. Add pecans; cook for 3-5 minutes or until toasted, stirring frequently. Spread onto foil to cool., In a small bowl, whisk the oil, sugar, lemon juice, onion and salt; set aside. Just before serving, in a large salad bowl, combine the spinach, pears, cheese and candied pecans. Drizzle with dressing and toss to coat.
Nutrition Facts : Calories 281 calories, Fat 22g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 345mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
SPINACH PEAR SALAD FROM RESTAURATEUR, TOM DOUGLAS
This salad is perfect. AND the curried cashews make outstanding appetizers, garnishes, snacks or gifts; the honey-sesame dressing can be used on any number of salads. The contrast of colors, flavors and textures is inspired. Tom Douglas is chef and owner of 4 Seattle eateries and this salad has been on his menu.
Provided by sugarpea
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Curried Cashews: Preheat oven to 400°; toast cashews on baking sheet for 8-10 minutes or until golden; combine remaining ingredients; add hot cashews, toss until coated; set aside to cool.
- Honey-Sesame Vinaigrette: Combine all ingredients and whisk until emulsified.
- Salad: Cut bacon into 1/2" pieces and cook until crisp.
- Put greens, onions and sliced pears in a bowl and toss with enough vinaigrette to coat everything well.
- Place salad on six plates; sprinkle each with bacon and curried cashews; garnish with cluster of grapes placed at the side of each plate.
SPINACH AND PEAR SALAD
From Cooking Light (October 2001). I love pears, and they are wonderful in salads. Some feta and/or some nuts (pecans, walnuts) would also be good in this.
Provided by Vino Girl
Categories Spinach
Time 15m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in a small bowl, stirring with a whisk.
- Place the pear slices in a large bowl.
- Spoon 1 tablespoon dressing over pears; toss to coat.
- Add the remaining dressing, spinach, and onion; toss to coat.
Nutrition Facts : Calories 71.9, Fat 3, SaturatedFat 0.4, Sodium 61.3, Carbohydrate 11.4, Fiber 2.3, Sugar 7.3, Protein 1.7
SPINACH-PEAR SALAD
I love spinach, and have developed quite a fondness for pears lately. This salad was posted by Bonnie Lloyd in the cookbook "June Fete Fare". Cooking time is the time it takes to toast the pecan halves.
Provided by breezermom
Categories Spinach
Time 20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix the first 10 ingredients together, preferably with a food processor or blender so that it mixes well. Set the dressing aside.
- Remove and discard the stems from the spinach leaves. Wash spinach, and pat dry with paper towels. Combine the spinach, pears, raisins, and pecans in a large bowl. Pour reserved dressing over salad, and toss gently. Serve immediately.
SPINACH, PEAR, AND FRISEE SALAD WITH CURRIED CASHEWS
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 20
Steps:
- To make the vinaigrette, whisk together the vinegar, mustard, honey, sesame seeds, garlic, and salt and pepper, to taste, in a bowl. Gradually whisk in the oil. Set aside.
- To make the curried cashews, preheat the oven to 400 degrees F.
- On a baking sheet, toast the cashews until golden, 8 to 10 minutes. Meanwhile, combine the melted butter, rosemary, curry powder, brown sugar, salt, and cayenne in a bowl. Add the toasted cashews while they are still hot and toss with a rubber spatula so they are thoroughly coated with the spices and butter. Leave the oven on to cook the bacon.
- Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan and cut the slices into 1-inch pieces. Keep the bacon warm.
- In a large bowl, combine the spinach, frisee, red onions, and sliced pears. Toss with enough vinaigrette to coat everything well.
- Divide the salad among 6 plates. Garnish each salad with pieces of warm bacon and spiced cashews. Set a grape cluster on the side of each salad.
- The bacon can be cooked ahead, stored in the refrigerator, and reheated. The cashews can be cooked early in the day and stored at room temperature. The vinaigrette can be stored refrigerated, tightly covered, for several days.
SPINACH SALAD WITH PEAR DRESSING
This is a dinner party salad that is light, delicious and different. People are usually totally surprised to discover that the dressing is made mostly of pears. The herbs add a lot to the recipe, but be careful not to be too heavy handed with them, or they will overpower the other ingredients.
Provided by Geema
Categories Pears
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Place spinach or lettuce greens in a large salad bowl, or on individual plates.
- Distribute the apples, celery and scallions over the lettuce.
- Place the remaining ingredients, except the handful of cashews for garnish, in a blender or food processor.
- Pulse until smooth.
- Drizzle the dressing over the salad and sprinkle with extra cashews.
Nutrition Facts : Calories 276.4, Fat 23.7, SaturatedFat 2.4, Sodium 78.2, Carbohydrate 16.7, Fiber 3.1, Sugar 8.9, Protein 2.4
SPINACH AND PEAR SUMMER SALAD
A very different, visually stunning, awesome summer salad. Kaikoura Restaurant in New Zealand (South Island)
Provided by Janine Smith
Categories Spinach
Time 10m
Yield 1 salad, 6 serving(s)
Number Of Ingredients 7
Steps:
- Gently wash spinach leaved under cold water.
- Drain spinach leaves.
- Cut pear in half and remove core and seeds.
- Thinly slice pears and sprinkle with lemon juice to avoid turning brown.
- Peel and very thinly slice onions.
- Crumble feta cheese.
- In a large bowl, place torn spinach leaves.
- Arrange thin pear slices and onion ontop of the spinach.
- Gently crumble feta cheese over spinach, pears and onion rings.
- Finally, toss pine nuts over the entire salad.
- Serve with a good quality balsamic vinaigrette.
- Delicious with fresh fish, or simply as an entree.
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