SPINACH, PEAR & SHAVED PARMESAN SALAD
Spinach, Pear & Shaved Parmesan Salad
Provided by BHG Test Kitchen
Time 20m
Number Of Ingredients 6
Steps:
- Combine spinach, pears, and cheese. For dressing whisk together vinegar, mustard, 1 tsp. each sugar and salt, and 1/4 tsp. freshly ground black pepper. Whisk in oil. Drizzle on salad and pass remaining. Makes 8 servings.
Nutrition Facts : Calories 200 kcal, Carbohydrate 11 g, Cholesterol 6 mg, Protein 4 g, SaturatedFat 3 g, Sodium 474 mg, Sugar 7 g, Fat 16 g, UnsaturatedFat 12 g
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 AND CHICKEN SALAD
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 404, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 65 milligrams, Sodium 461 milligrams, Carbohydrate 26 grams, Fiber 8 grams, Protein 28 grams
SPINACH, PEAR AND SHAVED PARMESAN SALAD
This comes from the Dec. 2009 issue of BH&G. I have not made it yet, but it sounds like it would be a nice Winter Salad. They suggest that you have the cheese at room temperature and use a vegetable peeler to shave it. Then, cover in plastic wrap until ready to use.
Provided by Julie F
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine spinach, pears, and cheese. For dressing, whisk together vinegar, mustard 1 t each sugar and salt and 1/4 t freshly ground pepper. Whisk in oil. Drizzle over salad and pass remaining dressing.
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.
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
SALAD OF PEARS AND PARMESAN CHEESE
Provided by Florence Fabricant
Categories easy, quick, salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Peel and core the pears and slice them thin, lengthwise. Place the slices in a bowl and toss with two tablespoons of the vinegar.
- Mix the remaining vinegar with the oils and set aside.
- Place the arugula in a bowl, toss with three tablespoons of the dressing and divide the arugula among six salad plates. Spread the pear slices over the arugula and scatter the cheese, then the walnuts, over the top. Drizzle with the remaining dressing, season with pepper and serve.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 19 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 282 milligrams, Sugar 15 grams
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.
BACON PEAR SALAD WITH PARMESAN DRESSING
This simple salad is an elegant side dish for any menu. With a blend of fresh pears and warm, comforting flavors, it's perfect for special meals. -Rachel Lewis, Danville, Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine lettuce and kale. Top with pears, pepper jack cheese and bacon. In a small bowl, whisk mayonnaise, mustard, Parmesan cheese, garlic powder and pepper. Gradually whisk in enough milk to reach desired consistency. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 206 calories, Fat 15g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 335mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.
PEAR AND PARMESAN SALAD
Provided by Florence Fabricant
Categories easy, quick, weekday, salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the pear slices, fennel, Parmesan cheese and walnuts in a bowl. Season generously with pepper.
- Beat the vinegar, lemon juice and walnut oil together, pour over the pear mixture and toss gently.
- Arrange the arugula on each of six salad plates. Spoon the pear mixture with the dressing over the arugula and serve.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 13 grams, Carbohydrate 19 grams, Fat 19 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 279 milligrams, Sugar 11 grams
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, 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.
PARMESAN SPINACH SALAD
This Parmesan Spinach Salad has it all-including tender chunks of chicken, juicy tomatoes and crunchy cucumbers.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Toss spinach with tomatoes, cucumbers, chicken and cheese in large bowl.
- Add dressing just before serving; mix lightly.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g
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SPINACH, PEAR, AND SHAVED PARMESAN SALAD | COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 2 mins
- In a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and shake vigorously to blend the ingredients. Taste and adjust the seasonings.
- When ready to serve, give the dressing a last-minute shake and pour over the salad. Toss gently to keep the pear slices intact, and serve immediately.
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