Spinach Pear And Green Bean Salad With Riesling Dressing Recipes

SPINACH, PEAR AND GREEN BEAN SALAD WITH RIESLING DRESSING

Steps:

• Purée diced pear, Riesling, lemon juice, shallot and Dijon mustard in food processor until smooth. With machine still running, gradually add vegetable oil through feed tube and blend mixture until smooth. Transfer to bowl. Season dressing to taste with salt and pepper.
• Cook green beans in large pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer beans to medium bowl filled with ice water and cool thoroughly. Drain well. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate.)
• Toss green beans, spinach and sliced pears in large bowl with enough Riesling dressing to coat. Divide salad among plates. Sprinkle with crumbled blue cheese and toasted walnuts.

GREEN BEAN-SPINACH SALAD

Steps:

• Cook beans and peas in saucepan of boiling water 3 to 5 min. or until crisp-tender; drain. Immediately plunge into bowl of ice water. Let stand 2 min.; drain well.
• Place bean mixture in large bowl. Add spinach, eggs and tarragon; mix lightly.
• Mix dressings until blended. Drizzle over salad; sprinkle with cheese.

POTATO, GREEN BEAN AND SPINACH SALAD

Steps:

• Steam the potatoes above 1 inch boiling water for 10 minutes or until tender. Meanwhile, whisk together the vinegar, lemon juice, salt, garlic, Dijon mustard, olive oil and yogurt.
• When the potatoes are tender, remove from the heat and toss at once with 1/4 cup of the dressing, the onion, herbs, and salt and pepper to taste.
• Add the green beans to the steamer pot, and steam for five minutes. Remove from the heat, refresh briefly with cold water, drain well and toss with the potatoes, 2 more tablespoons of the dressing and the feta. In a separate bowl, toss the spinach with the remaining dressing. Top with the potatoes and beans, and serve.

SPINACH & GREEN BEAN SALAD

Steps:

• In a small bowl mix together the olive oil and lemon juice, and season with salt and freshly ground black pepper.
• In a large serving bowl, mix together the beans and spinach. Toss the salad with the dressing and serve immediately.

SPINACH SALAD WITH PEAR DRESSING

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.

SPINACH-PEAR SALAD

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.

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.

CRANBERRY PEAR SPINACH SALAD

Steps:

• In a large bowl, combine the spinach, cranberries and pears. In a blender, combine the vinegar, sugar, onion, Worcestershire sauce, mustard and paprika; cover and process until blended. While processing, gradually add oil in a steady stream. Add sesame seeds and poppy seeds. Pour over salad and toss to coat. Sprinkle with pecans.

PEAR AND SPINACH SALAD WITH PARMESAN VINAIGRETTE

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.