Pearspinachwalnutcelerysalad Recipes

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PEAR SALAD WITH BALSAMIC AND WALNUTS



Pear Salad with Balsamic and Walnuts image

This pear salad recipe is a stunning fall side dish! Simple, elegant, and delicious, it'd be a great addition to a Thanksgiving or holiday dinner.

Provided by Jeanine Donofrio

Categories     Side Dish

Number Of Ingredients 11

4 cups mixed salad greens
2 ripe pears (sliced)
1 fennel bulb (sliced paper thin*)
Lemon wedge
2 tablespoons dried cranberries
1 tablespoon chopped pecans
1 tablespoon chopped walnuts
1 tablespoon chopped hazelnuts (or more pecans or walnuts)
⅓ cup shaved pecorino
Balsamic Vinaigrette (for drizzling)
Sea salt and freshly ground black pepper

Steps:

  • Assemble the salad with the mixed greens and top with the pears and fennel. Squeeze a little lemon over the pears and fennel and toss.
  • Top with the cranberries, pecans, walnuts, hazelnuts, and pecorino. Drizzle with balsamic vinaigrette. Season to taste with salt and pepper.

SPINACH, PEAR, AND WALNUT SALAD



Spinach, Pear, and Walnut Salad image

Provided by Ellie Krieger

Categories     Salad     Appetizer     Side     Vegetarian     Quick & Easy     Lunch     Pear     Walnut     Spinach     Vegan     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon dried tarragon
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
5 ounces baby spinach leaves (about 5 cups lightly packed)
1 firm ripe pear, cored and sliced
1/3 cup walnut pieces, toasted in a dry skillet over a medium-high flame until fragrant, about 2 minutes

Steps:

  • 1. In a large bowl, whisk together the oil, vinegar, mustard, tarragon, salt, and pepper. Add the spinach leaves and toss to coat.
  • 2. Divide the spinach among 4 serving plates. Place a quarter of the pear slices and walnuts on top of each salad.

BABY SPINACH, PEAR AND WALNUT SALAD



Baby Spinach, Pear and Walnut Salad image

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

1/4 cup honey
1 tablespoon balsamic vinegar
2 pears, preferably Corella pears
60 g walnuts
200 g baby spinach leaves
6 chives, coarsely chopped
1/4 cup milk
1 sprig rosemary
25 g soft feta, crumbled
1/8 cup olive oil
salt, to taste
fresh ground pepper, to taste

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.

PEAR, SPINACH, WALNUT & CELERY SALAD



Pear, Spinach, Walnut & Celery Salad image

Another healthy recipe that I have collected for my pre-summer health push. I found this in the "Healthy Eating" cookbook put out by "The Australian Woman's Weekly" I was particularly drawn to it by the dressing as it is without oil which always pushes up the calorie count a good deal.

Provided by Sarah_Jayne

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 7

1 large pear, cut into thin wedges
2 ounces baby spinach leaves
1/4 cup walnuts, toasted and chopped coarsely
1 stalk celery, trimmed and chopped coarsely
2 teaspoons mustard
1 teaspoon cider vinegar
1 tablespoon fresh apple juice

Steps:

  • Place ingredients for mustard dressing in a screw-top jar and shake well.
  • Place pear, spinach, nuts and celery in medium bowl and toss gently to combine.
  • Serve salad drizzled with dressing.

Nutrition Facts : Calories 345.9, Fat 19.9, SaturatedFat 1.9, Sodium 192.2, Carbohydrate 42.1, Fiber 10.7, Sugar 24.2, Protein 7.5

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