PEAR AND SPINACH SALAD WITH PARMESAN VINAIGRETTE
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- In a small bowl, combine balsamic vinegar, lemon juice, and salt. Grate garlic clove into mixture and set aside.
- Wash and dry spinach and lettuce leaves. Tear into bite-sized pieces and put in a serving bowl. Cut fennel bulb in half and slice lengthwise as thinly as possible. Cut the pear in half and core. Thinly slice.
- Slowly pour olive oil into balsamic-lemon mixture, whisking constantly until the oil is fully incorporated. Add Parmesan cheese and several grinds of black pepper. Drizzle desired quantity of vinaigrette over greens and toss lightly to coat. Add the pears and fennel with additional dressing and toss again to incorporate.
- Use a vegetable peeler to add thin curls of parmesan cheese for garnish if desired.
SPINACH SALAD WITH PEACHES AND PECANS
A perfect summer salad with ripe peaches, baby spinach, and roasted pecans
Provided by Robin Durawa
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. Remove from oven and set aside.
- Peel peaches (if desired) and slice into bite-sized segments. Combine peaches, spinach and pecans in a large bowl. Toss with dressing until evenly coated, adding a little additional dressing, if necessary.
Nutrition Facts : Calories 253.1 calories, Carbohydrate 11.4 g, Cholesterol 5.3 mg, Fat 22.6 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 2.2 g, Sodium 131.9 mg, Sugar 7.2 g
STRAWBERRY, SPINACH, AND PEAR SALAD
Spinach leaves and romaine are tossed with balsamic vinaigrette and topped with sliced strawberries, sliced pears, toasted black walnuts, and feta cheese.
Provided by Allie
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 420.5 calories, Carbohydrate 27.9 g, Cholesterol 37.8 mg, Fat 31.3 g, Fiber 7.4 g, Protein 13.3 g, SaturatedFat 8.3 g, Sodium 1019 mg, Sugar 14.3 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.
ROASTED PEAR-SPINACH SALAD
from Stonewall Kitchen Winter Celebrations cookbook via Better Homes and Gardens. Serve in tumblers for festive presentation.
Provided by smithgirlzmom
Categories < 60 Mins
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees.
- Grease baking sheet with butter.
- Core pears and cut each into 8 weges; toss with sugar and place on baking sheet, cut sides down.
- Bake 15 minutes until soft and browned on undersides.
- Transfer to waxed paper to cool.
- Place almonds on an ungreased baking sheet and toast 3 to 5 minutes, then transfer to a bowl.
- Stir in half of the cranberries and set aside.
- Reduce oven temp to 400 degrees.
- Cut each slice of bread in half. Brush both sides with a little olive oli and toast on baking sheet 3 minutes per side.
- Remove from oven; crumble cheese and divide among toasts.
- Return to oven and bake 4 to 5 minutes more.
- Meanwhile, in blender, combine the remaining cranberries, vinegar, honey, and mustard. Blend until smooth. Season with salt and pepper.
- With blender running, add 1/3 cup oil in a slow steady stream.
- In a bowl, toss together the spinach, halfthe almond mixture, and vinaigreete to taste.
- Divide greens among tumblers; top with pears, toasts, and additional almond mixture.
- Serve immediately.
Nutrition Facts : Calories 211.2, Fat 15.6, SaturatedFat 3.8, Cholesterol 9.2, Sodium 191.1, Carbohydrate 15.4, Fiber 3, Sugar 10.2, Protein 4.4
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
SAUTEED PEARS
Ripe pears are sauteed with butter and sugar until golden.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
Steps:
- Cut each pear into 8 wedges. Toss the pears and the lemon juice in a non-reactive medium bowl, and set aside.
- Melt the unsalted butter in a large skillet over medium heat. Add the pears and about 1/2 cup water. Sprinkle with the sugar. Simmer until the water has evaporated and the pears turn golden brown, stirring occasionally, about 8 minutes. Serve warm with hot cereal.
SAUTEED PEAR SALAD
This crispy, sweet salad is so quick and easy to make for a light summer dish. This salad would also be delicious using apples too. To add a bit more crunch, I also added a few toasted pecans. I found this recipe in a Good Housekeeping magazine.
Provided by CarolAT
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In large serving bowl, place lettuce.
- In 12-inch nonstick skillet, heat oil (or butter) on medium-heat 1 minute. add pears and cook 10 to 15 minutes or until they begin to soften and turn golden.
- Meanwhile, in cup, stir vinegar, Dijon mustard, sugar, salt, and pepper.
- Add vinegar mixture to pears in skillet, and cook 1 minute or until liquid begins to thicken.
- Pour pears and liquid from skillet into bowl with lettuce, toss to coat. Serve immediately.
Nutrition Facts : Calories 89, Fat 3.6, SaturatedFat 0.5, Sodium 156.1, Carbohydrate 14.5, Fiber 3.1, Sugar 9.1, Protein 0.9
SPINACH PEAR SALAD
This recipe for spinach pear salad comes from "Seattle Kitchen" by Tom Douglas.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 20
Steps:
- To make the vinaigrette, whisk together the vinegar, mustard, honey, sesame seeds, garlic, and salt and pepper in a bowl. Gradually whisk in the oil. Set aside.
- To make the curried cashews, preheat the oven to 400 degrees. 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.
SPINACH AND PEAR SALAD WITH ROSEMARY VINAIGRETTE
Categories Salad Fruit Leafy Green Low Fat Quick & Easy Vinegar Pear Rosemary Pecan Spinach Winter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Process first 5 ingredients in blender until smooth. Pour into small bowl. Mix in herbs. Season dressing to taste with salt and pepper.
- Toss spinach and pecans in large bowl with enough dressing to coat. Divide among 4 plates. Top with sliced pears and sprinkle with cheese.
- *Available at Japanese markets and natural foods stores, and in the Asian foods section of some supermarkets.
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 PANCETTA SALAD
Steps:
- Sauté pancetta in nonstick skillet over medium heat until crisp, about 6 minutes. Drain on paper towels. Pour drippings in skillet into bowl. Add shallots, vinegar, mustard and thyme; whisk to blend. Add oil; whisk to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
- Combine spinach, pears, red onion and pancetta in large bowl. Toss with enough dressing to coat. Surround salad with radicchio leaves and serve.
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