Spinach And Pear Salad With Lamb 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.

SPINACH AND PEAR SALAD WITH LAMB

Steps:

• In a small bowl, whisk together lemon juice, shallot, and 3 tablespoons oil; season with salt and pepper and set aside.
• In a large skillet, heat 1 tablespoon oil over medium-high. Season lamb chops with salt and pepper and cook until medium-rare, 10 minutes, flipping once. Transfer to a work surface and loosely tent with foil. Let rest 5 minutes, then cut away from bone and thinly slice.
• In a large bowl, toss together spinach and pears. Divide among four plates, top with lamb, and drizzle with dressing.

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 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.

SPINACH SALAD WITH PEARS, ALMONDS AND CRANBERRIES WW 4 PTS

Steps:

• In a small bowl, whisk together vinegar, water, oil, mustard, syrup, shallots, salt and pepper until blended; pour 1/4 cup dressing into a large bowl.
• Add spinach and toss until coated.
• Arrange 2 cups of dressed spinach on each of 4 salad plates.
• Top each with 3 pear slices and then sprinkle each with 1-1/2 tablespoons almonds and 1 tablespoons of dried cranberries.
• Drizzle each salad with about 1 tablespoons of remaining dressing and serve.

WARM SPINACH AND PEAR SALAD WITH BACON DRESSING

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 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.

SPINACH SALAD WITH LAMB AND BASIL

Steps:

• Trim and tie lamb. Season lamb with salt and pepper and in a sealable plastic bag combine lamb, 2 tablespoons oil, and 1 tablespoon basil, turning lamb to coat evenly. Marinate lamb, covered and chilled, 4 hours.
• Cut roasted peppers into thin 2-inch long strips and in a bowl combine with vinegar and 2 tablespoons oil. Chill peppers, covered, until assembling salad.
• In another bowl coarsely crumble goat cheese and gently stir together with 2 tablespoons oil and 1 tablespoon basil. Chill goat cheese, covered, until assembling salad.
• In a blender blend remaining 1/4 cup oil, remaining tablespoon basil, and salt and pepper to taste until smooth. Transfer basil oil to a small bowl. Chill basil oil, covered, while preparing lamb. Bring basil oil to room temperature before assembling salad.
• Preheat oven to 450°F.
• Heat an ovenproof heavy skillet (preferably cast-iron) over moderately high heat until hot and brown lamb on all sides. Put skillet in middle of oven and roast lamb about 10 minutes, or until a meat thermometer registers 140°F. for medium-rare. Cool lamb. Chill lamb, covered, at least 2 hours and up to 1 day. Cut lamb into thin slices.
• Discard coarse stems from spinach and arrange leaves around edges of 4 large plates. Scatter come peppers evenly over spinach and mound some goat cheese in center of each plate. Arrange lamb slices around goat cheese and drizzle salads with basil oil.

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.