BABY SPINACH, PEAR AND WALNUT SALAD
A refreshing and flavoursome salad which is visually appealing and complements any meat, rice or pasta dish. Adapted from a recipe in the latest issue of the Australian magazine 'New Idea'. When I posted this initially, I just listed "pears" in the ingredients, but have since located the pears specified, and I have made the salad with those pears: CORELLA PEARS. See notes below.
Provided by bluemoon downunder
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the honey and vinegar in a medium bowl and stir until well combined; cut the pears lenghtways into 1cm-thick pieces and toss in the honey mixture.
- Cook the pears on a heated, oiled grill pan or BBQ hotplate on one side for 1 minute or until golden; remove and set aside to cool.
- Toss the walnuts in the remaining honey and balsamic vinegar mixture, and cook on a heated oiled grill pan, turning frequently, for 2 minutes or until golden brown; set aside to cool.
- FETA DRESSING: Place the milk and rosemary in a small saucepan and bring to the boil; remove and cool; discard the rosemary; place the feta in a medium bowl and gradually whisk in the milk, a little at a time until it forms a smooth paste, whik in the oil and season to taste.
- SERVING: Place the pears and walnuts in a large bowl, add the baby spinach leaves and chives, pour over the feta dressing, toss well and serve.
- NOTES: Corella pears are named after the colourful Australian Corella parrot. They are a type of pear which was first developed by the German settlers who settled the Barossa Valley, in South Australia, in the 1840s. Corella pears are soft skinned, golden and red: really beautiful. As my mother said, they look as if they belong in a still life painting. They lose this colour when cooked, but they come out a beautiful golden brown, and they are so, so deliciously sweet. if you are familiar with Fuji apples, in taste and appearance, they are their cousins. I'm planning to make this salad next time with half Corella pears and half Fuji apples.
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
FRUIT 'N' FETA SPINACH SALAD
"This is a salad I served on our 25th wedding anniversary," says Paula Wharton of El Paso, Texas. "Everyone always comments on the blending of fruits, nuts and spinach. It's an easy salad to put together, it's low in fat and makes a very pretty presentation."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large salad bowl, combine the spinach, apple, grapes, cranberries, onions and walnuts. , In a small bowl, whisk the oil, vinegar, garlic, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with feta cheese. Serve immediately.
Nutrition Facts : Calories 134 calories, Fat 8g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 184mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
CRANBERRY PEAR SPINACH SALAD
A few moments are all you need to toss together this pretty salad and tangy classic dressing. It's a perfect way to round out holiday meals. -Anne Smithson, Cary, North Carolina
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the spinach, cranberries and pears. In a blender, combine the vinegar, sugar, onion, Worcestershire sauce, mustard and paprika; cover and process until blended. While processing, gradually add oil in a steady stream. Add sesame seeds and poppy seeds. Pour over salad and toss to coat. Sprinkle with pecans.
Nutrition Facts : Calories 189 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
SPINACH AND PEAR SALAD
From Cooking Light (October 2001). I love pears, and they are wonderful in salads. Some feta and/or some nuts (pecans, walnuts) would also be good in this.
Provided by Vino Girl
Categories Spinach
Time 15m
Yield 5 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 71.9, Fat 3, SaturatedFat 0.4, Sodium 61.3, Carbohydrate 11.4, Fiber 2.3, Sugar 7.3, Protein 1.7
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
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