Pork Pear Spinach Salad Recipes

SPINACH SALAD WITH PEARS & CANDIED PECANS

Spinach Salad with Pears & Candied Pecans image

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

Ingredients

1 tablespoon butter
3 tablespoons brown sugar
1 cup pecan halves
2/3 cup canola oil
1/2 cup sugar
1/3 cup lemon juice
3 tablespoons finely chopped red onion
1 teaspoon salt
2 packages (6 ounces each) fresh baby spinach
2 medium pears, peeled and cubed
3/4 cup crumbled blue cheese

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.

PARMESAN PORK CHOPS WITH SPINACH SALAD

Parmesan Pork Chops with Spinach Salad image

My pork chops needed a change, and I stumbled across this pan-fry method. With a few small changes, we transformed them into a yummy spinach salad. -Laurel Dalzell, Manteca, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

3 medium tomatoes, seeded and chopped
1 tablespoon olive oil
1 tablespoon lemon juice
1 small garlic clove, minced
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 large egg whites
1 tablespoon Dijon mustard
1/2 teaspoon dried oregano
1/2 cup dry bread crumbs
3 tablespoons grated Parmesan cheese
4 thin boneless pork loin chops (1/2 inch thick and 3 ounces each)
4 cups fresh baby spinach

Steps:

In a large bowl, combine tomatoes, oil, lemon juice, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to combine. , In a shallow bowl, whisk egg whites, mustard, oregano and the remaining salt and pepper until blended. In another shallow bowl, mix bread crumbs with cheese. Dip pork chops in egg white mixture, then coat with bread crumb mixture., Place a large nonstick skillet coated with cooking spray over medium heat. Add pork chops; cook 2-3 minutes on each side or until golden brown and pork is tender., Add spinach to tomato mixture; toss to combine. Serve with pork chops.

Nutrition Facts : Calories 223 calories, Fat 10g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 444mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

SPINACH AND PEAR SALAD

Spinach and Pear Salad image

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

Ingredients

2 tablespoons water
1 1/2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
1/4 teaspoon ground black pepper
1 pear, cut lengthwise into 15 slices
8 cups spinach, torn
1/4 cup red onion, thinly sliced

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 FROM RESTAURATEUR, TOM DOUGLAS

Spinach Pear Salad from Restaurateur, Tom Douglas image

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

Ingredients

3/4 cup cashews (about 3 ounces)
1 tablespoon unsalted butter, melted
1 teaspoon chopped fresh rosemary or 1 teaspoon crushed dried rosemary
1 teaspoon curry powder
1 teaspoon dark brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon cayenne pepper
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
3 tablespoons sesame seeds, toasted
1 teaspoon minced garlic
coarse salt
freshly ground pepper
1/2 cup vegetable oil or 1/2 cup peanut oil
1/2 lb smoky thick slab bacon (about twelve 1/4" thick slices)
12 cups loosely packed spinach leaves, no stems,torn to bite-size
6 cups loosely packed frisee, torn to bite-size
2/3 cup red onion, thinly sliced
3 small pears, halved,cored,thinly sliced
6 bunches grapes, small for garnish

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.

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