SPINACH PEAR SALAD WITH CHOCOLATE VINAIGRETTE
Tangy from balsamic and mellowed with chocolate, the light vinaigrette stays well-blended. It would add an interesting twist to berries or watermelon, too. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a microwave, melt chocolate; stir until smooth. Whisk in the vinegar, oil, honey, salt and pepper; set aside., Divide spinach among four salad plates. Top with pear, cranberries and almonds. Drizzle with dressing.
Nutrition Facts : Calories 215 calories, Fat 14g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 185mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic exchanges
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-PEAR SALAD WITH GORGONZOLA, WALNUTS AND PEAR VINAIGRETTE
This sounds really good. I cut this recipe out of one of those Reiman publication inserts with coupons.
Provided by Recipe Junkie
Categories Cheese
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- To make pear vinaigrette, combine reserved pear syrup, honey mustard, vinegar, salt and pepper to taste.
- Whisk in olive oil.
- Just before serving, gently toss together the toasted walnuts, drained pears, pear vinaigrette, spinach and Gorgonzola.
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-PEAR SALAD WITH MUSTARD VINAIGRETTE
A fresh salad featuring ripe fall pears is a welcome addition to any table. Save time by using packaged, pre-washed spinach. Prepare and refrigerate the vinaigrette up to two days ahead, and shave and refrigerate the cheese up to one day ahead.
Provided by Lalaloob
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine pear slices and spinach in a large bowl.
- Combine water and
- the next 6 ingredients (through pepper), stirring with a whisk.
- Drizzle vinaigrette over salad, and toss gently to coat.
- Sprinkle with cheese.
Nutrition Facts : Calories 89.6, Fat 4.9, SaturatedFat 1.1, Cholesterol 2.4, Sodium 384.5, Carbohydrate 10.6, Fiber 2.4, Sugar 6.3, Protein 2.4
WARM APPLE VINAIGRETTE WITH A ROASTED PEAR & SPINACH SALAD
This is one of my favorite vinaigrettes and salad. The dressing is warmed up with some shallots and fresh herbs and pureed until creamy; served over spinach, sweet roasted pears, dried cranberries and crunchy pecans.
Provided by SarasotaCook
Categories Salad Dressings
Time 45m
Yield 4-6 Salads, 4 serving(s)
Number Of Ingredients 17
Steps:
- This takes 4-5 steps, but you do a few steps ahead of time so then it is just a matter of warming up the vinaigrette and tossing the salad.
- Pecans -- In a small dry saute pan, toast the pecan halves on medium heat for just a couple of minutes until they get lightly brown. You will actually start to smell their toasted flavor. Remove from the pan and cool on a paper towel and then place in a ziplock bag or small tupperware type container and keep until you are ready to make the salad.
- Vinaigrette -- Make this a day or so ahead and then all you need to do is just reheat.
- Step 1: In a small bowl, add add the apple cider, vinegar, honey, and cinnamon stick, cover with plastic wrap and refrigerate for at least 8 hours.
- Step 2: In a small pot, add the oil and saute the shallots of medium heat until tender. Then add in the apple cider mix and bring to a boil. Continue to cook on medium for about 4-5 minutes to let it reduce slightly.
- Remove from the heat and stir in the mustard and thyme. Add to a blender and puree until smooth and creamy. Check to see if it needs any salt or pepper. I usually use 1/2 teaspoon salt and 1/4 pepper, but season according to your taste.
- The dressing is done. You can use it right then, or you can put in a small container and refrigerate until later.
- If serving it at a later date, I just whisk the vinaigrette, or my favorite method (just shake it in a small tupperware container) or you can always put it back in the blender or even use and immersion blender and then just reheat in the microwave for 1 minute on medium heat.
- Pears -- You need to make the pears a couple of hours before as I like to serve them chilled. In a medium size bowl, add the melted butter, allspice, and pears and toss well. Transfer to a baking sheet lined with parchment paper or foil and bake for 15-20 minutes in a 425 degree oven until tender but not too soft and then begin to get lightly brown. Depending on how thick you slice them, they can take anywhere from 10-20 minutes. Remove to a plate to cool. Then cover with plastic wrap and refrigerate.
- Salad -- In a large bowl add the spinach, red onion, cranberries and set to the side.
- Vinaigrette -- Reheat until warm. Medium heat in the microwave for 1-1 1/2 minutes.
- Finish the Salad -- Add a spoon or two of the vinaigrette over the spinach, cranberries and onions and toss lightly. Divide the spinach between four plates. Finish the salad by topping it with the chilled pears and toasted pecans. Drizzle the warm vinaigrette over the salad and enjoy!
- This will serve 4 large salads or 6 smaller salads.
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
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