Spinach Pear And Cranberry Salad Recipe 455

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ELEGANT CRANBERRY PEAR SALAD



Elegant Cranberry Pear Salad image

This salad recipe, with its combination of fresh ingredients and crunchy walnuts, is quick to make and yet looks very elegant. -Irene Fenlason, East Helena, Montana

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 12

9 cups torn red leaf lettuce
1 medium pear, chopped
1 small red onion, halved and sliced
1/2 cup crumbled blue cheese
1/3 cup dried cranberries
1/3 cup chopped walnuts, toasted
DRESSING:
1/2 cup canola oil
1/4 cup sugar
1/4 cup red wine vinegar
1/2 teaspoon poppy seeds
1/8 teaspoon Worcestershire sauce

Steps:

  • In a large serving bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Just before serving, shake dressing and pour over salad; toss to coat.

Nutrition Facts : Calories 169 calories, Fat 13g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 73mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

CRANBERRY PEAR SALAD



Cranberry Pear Salad image

This delicious salad works well as a side or on its own. Especially good in fall and winter months when fresh summer salad fare is harder to come by.

Provided by ChrissyCoole

Categories     Salad     Green Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 12

¾ cup olive oil
¼ cup balsamic vinegar
1 tablespoon dark brown sugar
2 ½ teaspoons minced garlic
½ teaspoon salt
½ teaspoon freshly ground black pepper
6 cups mixed baby greens
3 pears, thinly sliced
1 cup dried cranberries
1 cup toasted pecans
¾ cup cubed Havarti cheese
½ cup toasted sliced almonds

Steps:

  • Whisk olive oil, balsamic vinegar, brown sugar, garlic, salt, and black pepper in a bowl. Combine greens, pears, cranberries, pecans, and Havarti cheese in a large bowl. Pour balsamic vinegar dressing over salad and toss. Garnish with almonds to serve.

Nutrition Facts : Calories 604.2 calories, Carbohydrate 39.2 g, Cholesterol 17.7 mg, Fat 49.8 g, Fiber 7 g, Protein 7.6 g, SaturatedFat 8.7 g, Sodium 335.2 mg, Sugar 26.3 g

SPINACH ,PEAR AND CRANBERRY SALAD RECIPE - (4.5/5)



spinach ,pear and cranberry salad Recipe - (4.5/5) image

Provided by á-6498

Number Of Ingredients 13

tbsp. balsamic vinegar
tsp. whole-grain
mustard
tsp. sugar
cup extra virgin olive oil
cup coarsely chopped
pecans
(10-oz.) bag
baby spinach
2 firm, ripe medium pears,quartered, cored and thinly sliced
1/3 cup sweetened
dried cranberries
1/4 small red onion,thinly sliced

Steps:

  • 1. For the dressing, in a small bowl whisk together vinegar, mustard and sugar. Gradually whisk in oil, whisking until incorporated. Season with salt and pepper to taste; set aside 2. In a small skillet cook pecans over medium heat, stirring occasionally, until lightly toasted (do not over-brown). Remove from skillet and let cool. 3. In a large bowl combine spinach, pears and onion. Whisk dressing, and drizzle over spinach; toss to coat. Sprinkle with cranberries and pecans, and serve.

SPINACH SALAD WITH PEARS, ALMONDS AND CRANBERRIES WW 4 PTS



Spinach Salad With Pears, Almonds and Cranberries Ww 4 Pts image

A salad that serves well as a light meal. Received at a Weight Watchers meeting. 4 WW points per serving. The original recipe suggests using a red pear for color, but adds that you can substitute any ripe pear. Also, if you can't find roasted almonds, roast your own by spreading almonds on a baking sheet and roasting them in a 350 degree oven for 10 minutes. In summer months, you could easily swap ripe peaches or nectarines for the pears.

Provided by AndreaVT96

Categories     Summer

Time 10m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 12

2 tablespoons red wine vinegar
2 tablespoons water
2 tablespoons olive oil
2 teaspoons mustard, coarse, ground
2 teaspoons pancake syrup (maple-flavored suggested)
2 teaspoons shallots, minced
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
6 ounces fresh baby spinach leaves (about 8 cups)
1 large pear, ripe, cored and thinly sliced into 12 pieces
6 tablespoons chopped almonds, unsalted, dry-roasted
1/4 cup dried cranberries

Steps:

  • In a small bowl, whisk together vinegar, water, oil, mustard, syrup, shallots, salt and pepper until blended; pour 1/4 cup dressing into a large bowl.
  • Add spinach and toss until coated.
  • Arrange 2 cups of dressed spinach on each of 4 salad plates.
  • Top each with 3 pear slices and then sprinkle each with 1-1/2 tablespoons almonds and 1 tablespoons of dried cranberries.
  • Drizzle each salad with about 1 tablespoons of remaining dressing and serve.

Nutrition Facts : Calories 187.4, Fat 13.6, SaturatedFat 1.5, Sodium 252.9, Carbohydrate 15.3, Fiber 4.4, Sugar 7.3, Protein 4.3

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