Nutty Pear Spinach Salad Recipes

NUTTY SPINACH SALAD

Steps:

• Mix spinach, coleslaw and scallions. Set aside.
• Saute the almonds in the margarine - when almost brownd, add sesame seeds until brown. When cool, add to spinach mixture.
• Refrigerate spinach mixture until ready to serve.
• Mix together salad oil, Accent, Mrs. Dash, pepper, sugar and rice vinegar. Refrigerate.
• At time of serving, crush the 2 packages of Ramen noodles and add to spinach mixture. Pour salad dressing over spinach mixture, mix and serve.

SPINACH PECAN SALAD

Steps:

• Wash and dry the spinach until you're absolutely sure it's clean; spinach can hold a lot of grit. When you're sure it's clean and dry, put it in a salad bowl, and sprinkle it with salt, and squeeze the leaves gently with your hands. You'll find that the spinach "deflates," or sort of gets a bit limp and reduces in volume. Add the scallions to the bowl. Pour on the olive oil, and toss the salad thoroughly. Add the lemon juice, and toss again. Top with the pecans, and serve.

NUTTY PEAR SPINACH SALAD

Steps:

• In a large bowl, combine the spinach, pear, pecans, cherries and blue cheese. In a small bowl, whisk the vinegar, soy sauce, honey, mustard, garlic, salt and pepper. Gradually whisk in oil. Pour over salad and toss to coat. Serve immediately.

SPINACH, PEAR AND CHICKEN SALAD

Steps:

• Slice the chicken breast in half horizontally to make 2 thin cutlets; season with salt and pepper. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly golden and cooked through, 4 to 5 minutes per side. Transfer to a plate to cool, then thinly slice.
• Meanwhile, combine the cranberries, vinegar and 1 tablespoon water in a small microwave-safe bowl. Cover with plastic wrap and microwave 45 seconds to plump the cranberries. Let cool.
• Whisk the cranberry-vinegar mixture, lemon juice, mustard, 1/2 teaspoon salt, and pepper to taste in a large bowl. Whisk in the remaining 3 tablespoons olive oil in a slow stream until blended. Add the chicken, spinach, endives, almonds, pear, about half of the cheese, and salt and pepper to taste; toss to combine. Divide among bowls and top with the remaining cheese.

PECAN SPINACH SALAD

Steps:

• In a large salad bowl, combine the spinach, pecans, bacon and blue cheese. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.

SPINACH, PEAR, AND WALNUT SALAD

Steps:

• 1. In a large bowl, whisk together the oil, vinegar, mustard, tarragon, salt, and pepper. Add the spinach leaves and toss to coat.
• 2. Divide the spinach among 4 serving plates. Place a quarter of the pear slices and walnuts on top of each salad.

NUTTY PEAR SALAD

Steps:

• In a skillet over medium heat combine pecans and 3 tablespoons sugar. Cook and stir until the sugar melts and caramelizes about 3-4 minutes. Carefully transfer coated pecans to a sheet of wax paper or foil. Let cool; break into pieces.
• Meanwhile, for the dressing, in a small bowl whisk together vinegar, mustard, garlic and remaining 1 tablespoon sugar. Slowly whisk in oil. Season with salt and pepper to taste.
• In a large serving bowl layer lettuce, pears, blue cheese, avocado and green onions. Add dressing; toss to coat. Sprinkle with cooled pecans and serve.

SPINACH SALAD WITH PEARS & CANDIED PECANS

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.

STRAWBERRY, SPINACH, AND PEAR SALAD

Steps:

• Place the walnuts in a small skillet over medium-high heat; toast the nuts while stirring constantly for 4 to 5 minutes; set aside to cool completely.
• Toss together the spinach and romaine lettuce in a large mixing bowl, and toss with 1/2 cup of balsamic vinaigrette. Arrange the strawberries, pears, feta cheese, and walnuts over the top of the salad. Dress the salad with another 3 tablespoons vinaigrette to serve.