Sauteed 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.

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.

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.

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.

SAUTEED PEAR & SPINACH SALAD

Steps:

• Peel, core and cut pears into 1/2 inch slices. Toast pecans in a skillet over medium heat for around 3 minutes, set aside. Add 2 tsps of oil to the skillet and increase the heat to medium high. Add your sliced pears and sprinkle with brown sugar. Do not stir, let the brown sugar some what crystalize on the ingredients. Cook the pears about 5 minutes or until lightly browned on the bottom. Stir to melt the brown sugar and transfer to a plate.
• Add remaining 1 tsp of oil to pan and add shallot, salt and pepper. Stir for about 3 seconds and add pple juice, cider vinegar, and mustard. Whisk for 3-4 minutes or until slightly reduced. Add pears.
• Place cleaned spinach in a serving bowl - top with pears and dressing. Toss all together and divide salad on plates. Arrange the gorgonzola and pecans on top and 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 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.

SPINACH SALAD WITH PEARS & CANDIED PECANS

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.

SAUTEED PEAR SALAD

Steps:

• In large serving bowl, place lettuce.
• In 12-inch nonstick skillet, heat oil (or butter) on medium-heat 1 minute. add pears and cook 10 to 15 minutes or until they begin to soften and turn golden.
• Meanwhile, in cup, stir vinegar, Dijon mustard, sugar, salt, and pepper.
• Add vinegar mixture to pears in skillet, and cook 1 minute or until liquid begins to thicken.
• Pour pears and liquid from skillet into bowl with lettuce, toss to coat. Serve immediately.

SPINACH SALAD WITH SAUTEED PEARS

Steps:

• Wash spinach and remove/discard stems; set spinach aside.
• Combine the water and lemon juice in a bowl; peel, core, and chop pears.
• Place in lemon-water mixture; set aside.
• In a large skillet, cook bacon in olive oil over medium-high heat until crisp.
• Add in onion and pepper slices; cook 3 minutes or until tender.
• Drain pears and add to skillet; cook just until tender.
• Add vinegar, sugar, and orange rind; bring to a boil.
• Remove mixture from heat; stir in thyme and next 4 ingredients.
• Put spinach in a large serving bowl, add hot mixture and toss gently.
• Serve immediately with a slotted spoon.

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.

SPINACH AND PEAR SALAD WITH ROSEMARY VINAIGRETTE

Steps:

• Process first 5 ingredients in blender until smooth. Pour into small bowl. Mix in herbs. Season dressing to taste with salt and pepper.
• Toss spinach and pecans in large bowl with enough dressing to coat. Divide among 4 plates. Top with sliced pears and sprinkle with cheese.
• *Available at Japanese markets and natural foods stores, and in the Asian foods section of some supermarkets.

SAUTEED PEARS

Steps:

• Cut each pear into 8 wedges. Toss the pears and the lemon juice in a non-reactive medium bowl, and set aside.
• Melt the unsalted butter in a large skillet over medium heat. Add the pears and about 1/2 cup water. Sprinkle with the sugar. Simmer until the water has evaporated and the pears turn golden brown, stirring occasionally, about 8 minutes. Serve warm with hot cereal.

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.