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 PEAR SALAD WITH CHOCOLATE VINAIGRETTE
Tangy from balsamic and mellowed with chocolate, the light vinaigrette stays well-blended. It would add an interesting twist to berries or watermelon, too. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a microwave, melt chocolate; stir until smooth. Whisk in the vinegar, oil, honey, salt and pepper; set aside., Divide spinach among four salad plates. Top with pear, cranberries and almonds. Drizzle with dressing.
Nutrition Facts : Calories 215 calories, Fat 14g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 185mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic exchanges
WARM APPLE VINAIGRETTE WITH A ROASTED PEAR & SPINACH SALAD
This is one of my favorite vinaigrettes and salad. The dressing is warmed up with some shallots and fresh herbs and pureed until creamy; served over spinach, sweet roasted pears, dried cranberries and crunchy pecans.
Provided by SarasotaCook
Categories Salad Dressings
Time 45m
Yield 4-6 Salads, 4 serving(s)
Number Of Ingredients 17
Steps:
- This takes 4-5 steps, but you do a few steps ahead of time so then it is just a matter of warming up the vinaigrette and tossing the salad.
- Pecans -- In a small dry saute pan, toast the pecan halves on medium heat for just a couple of minutes until they get lightly brown. You will actually start to smell their toasted flavor. Remove from the pan and cool on a paper towel and then place in a ziplock bag or small tupperware type container and keep until you are ready to make the salad.
- Vinaigrette -- Make this a day or so ahead and then all you need to do is just reheat.
- Step 1: In a small bowl, add add the apple cider, vinegar, honey, and cinnamon stick, cover with plastic wrap and refrigerate for at least 8 hours.
- Step 2: In a small pot, add the oil and saute the shallots of medium heat until tender. Then add in the apple cider mix and bring to a boil. Continue to cook on medium for about 4-5 minutes to let it reduce slightly.
- Remove from the heat and stir in the mustard and thyme. Add to a blender and puree until smooth and creamy. Check to see if it needs any salt or pepper. I usually use 1/2 teaspoon salt and 1/4 pepper, but season according to your taste.
- The dressing is done. You can use it right then, or you can put in a small container and refrigerate until later.
- If serving it at a later date, I just whisk the vinaigrette, or my favorite method (just shake it in a small tupperware container) or you can always put it back in the blender or even use and immersion blender and then just reheat in the microwave for 1 minute on medium heat.
- Pears -- You need to make the pears a couple of hours before as I like to serve them chilled. In a medium size bowl, add the melted butter, allspice, and pears and toss well. Transfer to a baking sheet lined with parchment paper or foil and bake for 15-20 minutes in a 425 degree oven until tender but not too soft and then begin to get lightly brown. Depending on how thick you slice them, they can take anywhere from 10-20 minutes. Remove to a plate to cool. Then cover with plastic wrap and refrigerate.
- Salad -- In a large bowl add the spinach, red onion, cranberries and set to the side.
- Vinaigrette -- Reheat until warm. Medium heat in the microwave for 1-1 1/2 minutes.
- Finish the Salad -- Add a spoon or two of the vinaigrette over the spinach, cranberries and onions and toss lightly. Divide the spinach between four plates. Finish the salad by topping it with the chilled pears and toasted pecans. Drizzle the warm vinaigrette over the salad and enjoy!
- This will serve 4 large salads or 6 smaller salads.
WARM PEAR SALAD
Pear slices tossed with salad greens, red onion and blue cheese are drizzled with tangy raspberry vinaigrette in this refreshing salad. After enjoying a similar dish at a restaurant, I came home and worked up my own version. My family declared it a winner. -Marjorie Zalewski, Toledo, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- In a nonstick skillet, saute pear slices for 2-3 minutes on each side or until tender. On salad plates, arrange the greens, pears, onion, blue cheese and sunflower kernels. , In a blender, combine the vinaigrette ingredients; cover and process until smooth. Drizzle over salads.
Nutrition Facts : Calories 243 calories, Fat 15g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 206mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 3g fiber), Protein 3g protein.
WARM SPINACH AND PEAR SALAD WITH BACON DRESSING
Serve as a firt course, or a light luncheon dish with whole grain bread. You can vary the flavor and texture by substituting apples, peaches, papayas or melon for the pear. Taken from the Family Circle Cookbook.
Provided by jonesies
Categories Spinach
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place spinach in large bowl.
- Cook bacon in large skillet over medium-high heat until crisp.
- Remove to paper towel to drain.
- Discard all but 3 tablespoons of bacon drippings from skillet.
- Add oil to drippings in skillet and heat.
- Add onion; cook until tender, about 3 minutes.
- Stir in vinegar, mustard, sugar, salt and pepper.
- Bring to boiling.
- Remove from heat.
- Add pear to spinach.
- Pour hot dressing over spinach and pear; toss well to coat.
- Crumble bacon and sprinkle over salad.
- Serve immediately.
SPINACH PEAR SALAD WITH WARM VINAIGRETTE
This salad, which can be prepared quickly with packaged greens, is bursting with flavor.
Provided by Allrecipes Member
Time 12m
Yield 6
Number Of Ingredients 7
Steps:
- Wash spinach leaves and dry thoroughly. Transfer to large bowl; sprinkle with onion and blue cheese. Add pear slices.
- In small saucepan, heat oil and vinegar until mixture is steaming. Immediately pour over salad and toss until evenly dressed. Season with salt and pepper; serve immediately.
Nutrition Facts : Calories 152.2 calories, Carbohydrate 14.2 g, Cholesterol 2.1 mg, Fat 10.3 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 2 g, Sodium 104.2 mg, Sugar 9 g
SPINACH PEAR SALAD WITH WARM VINAIGRETTE
This salad, which can be prepared quickly with packaged greens, is bursting with flavor.
Provided by Allrecipes Member
Time 12m
Yield 6
Number Of Ingredients 7
Steps:
- Wash spinach leaves and dry thoroughly. Transfer to large bowl; sprinkle with onion and blue cheese. Add pear slices.
- In small saucepan, heat oil and vinegar until mixture is steaming. Immediately pour over salad and toss until evenly dressed. Season with salt and pepper; serve immediately.
Nutrition Facts : Calories 152.2 calories, Carbohydrate 14.2 g, Cholesterol 2.1 mg, Fat 10.3 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 2 g, Sodium 104.2 mg, Sugar 9 g
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