Nutty Pear Spinach Salad Food

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.

NUTTY SPINACH SALAD

Steps:

• Mix spinach, coleslaw and scallions. Set aside.
• Saute the almonds in the margarine - when almost brownd, add sesame seeds until brown. When cool, add to spinach mixture.
• Refrigerate spinach mixture until ready to serve.
• Mix together salad oil, Accent, Mrs. Dash, pepper, sugar and rice vinegar. Refrigerate.
• At time of serving, crush the 2 packages of Ramen noodles and add to spinach mixture. Pour salad dressing over spinach mixture, mix and serve.

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.

SPINACH AND PEAR SALAD

Steps:

• Combine first 6 ingredients in a small bowl, stirring with a whisk.
• Place the pear slices in a large bowl.
• Spoon 1 tablespoon dressing over pears; toss to coat.
• Add the remaining dressing, spinach, and onion; toss to coat.

SPINACH SALAD WITH PEACHES AND PECANS

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.

SPINACH PEAR SALAD

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.

NUTTY PEAR SALAD

Steps:

• In a skillet over medium heat combine pecans and 3 tablespoons sugar. Cook and stir until the sugar melts and caramelizes about 3-4 minutes. Carefully transfer coated pecans to a sheet of wax paper or foil. Let cool; break into pieces.
• Meanwhile, for the dressing, in a small bowl whisk together vinegar, mustard, garlic and remaining 1 tablespoon sugar. Slowly whisk in oil. Season with salt and pepper to taste.
• In a large serving bowl layer lettuce, pears, blue cheese, avocado and green onions. Add dressing; toss to coat. Sprinkle with cooled pecans and serve.

SPINACH AND PEAR SUMMER SALAD

Steps:

• Gently wash spinach leaved under cold water.
• Drain spinach leaves.
• Cut pear in half and remove core and seeds.
• Thinly slice pears and sprinkle with lemon juice to avoid turning brown.
• Peel and very thinly slice onions.
• Crumble feta cheese.
• In a large bowl, place torn spinach leaves.
• Arrange thin pear slices and onion ontop of the spinach.
• Gently crumble feta cheese over spinach, pears and onion rings.
• Finally, toss pine nuts over the entire salad.
• Serve with a good quality balsamic vinaigrette.
• Delicious with fresh fish, or simply as an entree.

FRESH SPINACH & PEAR SALAD WITH POPPY SEED DRESSING

Steps:

• Tear spinach leaves into bite-sized pieces and place in large salad bowl (Amount of spinach can be varied based on how much dressing you like on your salad).
• Add pears and onion.
• In food processor with steel knife blade, combine sugar, vinegar, mustard, and salt.
• With machine running, add oil through feed tube and process until dressing is thick (The slower you add the oil, the thicker the dressing).
• Add poppy seeds.
• Drizzle salad with dressing and toss well to coat.
• Serve immediately.
• You can make the dressing ahead and mix salad right before serving.

FRUITY-NUTTY SPINACH SALAD

Steps:

• Combine all salad ingredients and set aside.
• Briskly whisk together all dressing ingredients.
• Add more oil if needed, but I prefer this amount.
• Thoroughly combine dressing and salad, using as much dressing as you prefer.

SPINACH PEAR SALAD FROM RESTAURATEUR, TOM DOUGLAS

Steps:

• Curried Cashews: Preheat oven to 400°; toast cashews on baking sheet for 8-10 minutes or until golden; combine remaining ingredients; add hot cashews, toss until coated; set aside to cool.
• Honey-Sesame Vinaigrette: Combine all ingredients and whisk until emulsified.
• Salad: Cut bacon into 1/2" pieces and cook until crisp.
• Put greens, onions and sliced pears in a bowl and toss with enough vinaigrette to coat everything well.
• Place salad on six plates; sprinkle each with bacon and curried cashews; garnish with cluster of grapes placed at the side of each plate.

PECAN SPINACH SALAD

Steps:

• In a large salad bowl, combine the spinach, pecans, bacon and blue cheese. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.