SPINACH SALAD WITH PEARS, WALNUTS AND GOAT CHEESE
Take advantage of pears in season and try a new variety in this twist on a popular dish. A little sweet pear (or apple or dried fig) makes the dressing especially good.
Time 15m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Chop 1 pear and slice remaining two.
- Put chopped pear, oil, vinegar, mustard and honey into a blender and purée.
- Transfer to a small bowl and stir in 2 tablespoons water, more if needed, to thin for a pourable dressing.
- Put spinach, onion, walnuts, goat cheese, sliced pears and dressing into a large bowl and toss gently to coat. Serve immediately.
- Three Twists on the OriginalApple Cheddar Spinach SaladReplace pears with apples, walnuts with pine nuts and goat cheese with small cubes of sharp cheddar. Quinoa Spinach Pear SaladAdd 1 cup cooked and cooled quinoa to spinach salad mixture.Fig Spinach SaladReplace pears with 3/4 cup dried figs (1/4 cup chopped for dressing, remainder sliced thinly in salad).
Nutrition Facts : Calories 340 calories, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 10 milligrams, Sodium 230 milligrams, Carbohydrate 28 grams, Protein 8 grams
SPINACH, PEAR AND FETA SALAD
I invented this recipe the year our pear tree had too many pears. I serve it on very special occasions but can be made for everyday meals too.
Provided by Judy R
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Place the pears in a bowl with the lemon-lime soda. Set aside; this will keep them from turning brown.
- Place the baby spinach in a serving bowl, and add the shallot, feta cheese and pine nuts. Drain the pears, and discard the soda. Add pears to the salad, and toss to blend. Serve with raspberry vinaigrette dressing.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 33.8 g, Cholesterol 28 mg, Fat 15.6 g, Fiber 4.8 g, Protein 10.1 g, SaturatedFat 6.1 g, Sodium 820 mg, Sugar 23.2 g
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
SPINACH AND PEAR SALAD WITH ROSEMARY VINAIGRETTE
A fabulous gourmet salad recipe!
Provided by RecipeGirl.com (shared from Bon Appetit)
Categories Salad
Number Of Ingredients 12
Steps:
- In a blender, process the vinegars, broth, shallots and olive oil until smooth. Pour into a small dish. Stir in the parsley and rosemary. Season the dressing to taste with salt and pepper.
- In a large bowl, toss the spinach and pecans with enough dressing to coat. Divide the salad among 4 plates. Top with sliced pears and sprinkle with cheese.
Nutrition Facts : ServingSize 1 serving, Calories 194 kcal, Carbohydrate 24 g, Protein 9 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 337 mg, Fiber 9 g, Sugar 10 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.
PEAR SALAD WITH HONEY VINAIGRETTE
Steps:
- Preheat the oven to 350 degrees F.
- In a bowl, toss the bread cubes, 3 tablespoons of the olive oil and some salt and pepper. Place on a half sheet tray and toast for 20 minutes.
- Assemble the salad in a large bowl with the pecans, lettuce, pears and croutons. Pour the remaining 1/4 cup olive oil, the honey, lemon juice and some salt and pepper in a Mason jar and shake.
- Pour the dressing over the salad and serve.
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.
WARM SPINACH POTATO SALAD WITH BACON VINAIGRETTE
Steps:
- Steam the potatoes for about 10 minutes (until tender when pricked with a fork).
- While the potatoes are steaming, cook the bacon in a large skillet until crispy (about 8 - 10 minutes).
- When the potatoes are tender transfer to a medium bowl and cover with foil to keep warm.
- Remove the bacon and place on a paper towel to drain. Use a slotted spoon and leave the bacon grease in the pan.
- Add the shallot and garlic to the pan and cook in the bacon grease until softened (about 1 minute).
- Whisk in vinegar, mustard, sugar and salt. Cook until mixture is thickened and reduced by half, about 5 minutes.
- Remove the skillet from the heat. Taste and adjust seasonings with salt and pepper.
- Cut each fingerling potato crosswise at a forty-five degree angle into 1/2 inch thick slices.
- Add the potatoes to the skillet and toss to coat with dressing.
- Add the spinach, herbs, and cooked bacon and gently toss to coat with dressing.
- Taste and adjust seasonings once more with salt and pepper.
- Serve immediately.
Nutrition Facts : Calories 149 kcal, Carbohydrate 18 g, Protein 5 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 11 mg, Sodium 460 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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 SALAD WITH BAKED PEARS
Provided by Danielle Omar
Number Of Ingredients 11
Steps:
- For the Baked Pears: Preheat oven to 350. Peel and halve the pear lengthwise. Remove the core with a paring knife. Set each half cut-side down and slice lengthwise into fifths. Melt coconut oil and toss pears with oil and 1/2 packet of Truvia. Arrange pears in a single layer on a prepared baking sheet or dish and bake 25-30 minutes until golden brown and caramelized. Let pears cool while preparing salad.
- For the dressing: Whisk together olive oil, vinegar, Dijon mustard, remaining half of Truvia packet, salt, and pepper in a small bowl.
- Layer spinach, pecans, and blue cheese in a serving bowl. Add vinaigrette and toss gently to combine; top with cooled pears. Serve immediately.
Nutrition Facts : ServingSize 1 g
SPINACH & PEAR SALAD WITH DIJON MUSTARD VINAIGRETTE
The tasty combination of spinach and pears will keep you away from boring salads forever. From SparkPeople.com Calories: 116 Fat: 4 g Carbohydrates: 20.5 g Protein: 2.3 g
Provided by BurtonFanatic
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together the water, orange juice, olive oil, honey, Dijon mustard, and black pepper.
- In large bowl, add the pear slices and 2 tablespoons of the vinaigrette and toss to coat.
- Add remaining dressing, spinach and onion and toss to coat.
Nutrition Facts : Calories 116.4, Fat 3.8, SaturatedFat 0.5, Sodium 77.1, Carbohydrate 21.2, Fiber 4.2, Sugar 13.7, Protein 2.3
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.
SPINACH AND PEAR SALAD WITH ROSEMARY VINAIGRETTE
Categories Salad Fruit Leafy Green Low Fat Quick & Easy Vinegar Pear Rosemary Pecan Spinach Winter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
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, PEAR, AND FRISEE SALAD WITH CURRIED CASHEWS
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 20
Steps:
- To make the vinaigrette, whisk together the vinegar, mustard, honey, sesame seeds, garlic, and salt and pepper, to taste, in a bowl. Gradually whisk in the oil. Set aside.
- To make the curried cashews, preheat the oven to 400 degrees F.
- 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.
- The bacon can be cooked ahead, stored in the refrigerator, and reheated. The cashews can be cooked early in the day and stored at room temperature. The vinaigrette can be stored refrigerated, tightly covered, for several days.
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