Spinach And Pear Salad Recipes

SPINACH-PEAR SALAD

Spinach-Pear Salad image

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

Ingredients

1/2 cup olive oil
1/4 small onion
2 tablespoons parmesan cheese, grated
2 tablespoons cider vinegar
1/2-1 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon dry mustard
1/4 teaspoon dried basil
1/8 teaspoon pepper
1 (10 ounce) package fresh spinach
2 pears, peeled and thinly sliced
1/4 cup golden raisin
1/4 cup pecan halves, toasted

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

Spinach and Pear Salad image

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

Ingredients

2 tablespoons water
1 1/2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
1/4 teaspoon ground black pepper
1 pear, cut lengthwise into 15 slices
8 cups spinach, torn
1/4 cup red onion, thinly sliced

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 CHICKEN SALAD

Spinach, Pear and Chicken Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 large skinless, boneless chicken breast (about 12 ounces)
Kosher salt and freshly ground pepper
3 1/2 tablespoons extra-virgin olive oil
1/3 cup dried cranberries
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
2 teaspoons whole-grain mustard
8 cups baby spinach (about 5 ounces)
4 endives, cut lengthwise into thin wedges
1/3 cup almonds, toasted and roughly chopped
1 pear, thinly sliced
1/4 cup shredded gruyere cheese

Steps:

Slice the chicken breast in half horizontally to make 2 thin cutlets; season with salt and pepper. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly golden and cooked through, 4 to 5 minutes per side. Transfer to a plate to cool, then thinly slice.
Meanwhile, combine the cranberries, vinegar and 1 tablespoon water in a small microwave-safe bowl. Cover with plastic wrap and microwave 45 seconds to plump the cranberries. Let cool.
Whisk the cranberry-vinegar mixture, lemon juice, mustard, 1/2 teaspoon salt, and pepper to taste in a large bowl. Whisk in the remaining 3 tablespoons olive oil in a slow stream until blended. Add the chicken, spinach, endives, almonds, pear, about half of the cheese, and salt and pepper to taste; toss to combine. Divide among bowls and top with the remaining cheese.

Nutrition Facts : Calories 404, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 65 milligrams, Sodium 461 milligrams, Carbohydrate 26 grams, Fiber 8 grams, Protein 28 grams

STRAWBERRY, SPINACH, AND PEAR SALAD

Strawberry, Spinach, and Pear Salad image

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

Ingredients

½ cup black walnuts
1 (10 ounce) bag spinach leaves
1 (10 ounce) bag romaine lettuce, torn
½ cup balsamic vinaigrette
8 large strawberries, sliced
2 pears - peeled, cored and sliced
1 (6 ounce) container crumbled feta
3 tablespoons balsamic vinaigrette

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

CRANBERRY PEAR SPINACH SALAD

Cranberry Pear Spinach Salad image

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

Ingredients

8 cups fresh baby spinach
1 cup dried cranberries
2 medium pears, chopped
1/4 cup cider vinegar
5 tablespoons sugar
1 teaspoon dried minced onion
1/2 teaspoon Worcestershire sauce
1/2 teaspoon ground mustard
1/4 teaspoon paprika
1/4 cup olive oil
1 tablespoon sesame seeds
1 teaspoon poppy seeds
2 tablespoons chopped pecans, toasted

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 WITH LAMB

Spinach and Pear Salad with Lamb image

Sweet pears and delicate spinach are a natural pairing for the slight gaminess of lamb in this fresh salad that heralds the arrival of spring in one delicious bowl.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Time 30m

Number Of Ingredients 7

Ingredients

2 tablespoons fresh lemon juice
1 tablespoon minced shallot
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
4 lamb shoulder chops (3/4 inch thick; about 1 1/2 pounds total)
5 ounces baby spinach (or curly or flat leaf, trimmed), washed
2 small ripe pears (or 1 large), such as Anjou, thinly sliced lengthwise

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.

Nutrition Facts : Calories 431 g, Fat 31 g, Fiber 4 g, Protein 23 g

SPINACH SALAD WITH PEARS & CANDIED PECANS

Spinach Salad with Pears & Candied Pecans image

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

Ingredients

1 tablespoon butter
3 tablespoons brown sugar
1 cup pecan halves
2/3 cup canola oil
1/2 cup sugar
1/3 cup lemon juice
3 tablespoons finely chopped red onion
1 teaspoon salt
2 packages (6 ounces each) fresh baby spinach
2 medium pears, peeled and cubed
3/4 cup crumbled blue cheese

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.

SPINACH AND PEAR SALAD WITH ROSEMARY VINAIGRETTE

Spinach and Pear Salad with Rosemary Vinaigrette image

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

Ingredients

2 tablespoons red wine vinegar
2 tablespoons rice vinegar
2 tablespoons vegetable broth
1 1/2 tablespoons minced shallots
2 teaspoons white miso (fermented soybean paste)*
1 tablespoon chopped fresh parsley
1 1/2 teaspoons chopped fresh rosemary
4 cups (packed) fresh baby spinach leaves (from one 6-ounce bag)
4 teaspoons coarsely chopped toasted pecans
2 ripe pears, unpeeled, cored, thinly sliced
1/4 cup crumbled blue cheese

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 PEAR AND AVOCADO

Spinach Salad with Pear and Avocado image

Provided by Susan H. Eastridge

Categories Salad Fruit Side No-Cook Vegetarian Quick & Easy Blue Cheese Pear Avocado Spinach Healthy Bon Appétit Virginia Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 11

Ingredients

1/2 cup vegetable oil
1/3 cup seasoned rice vinegar
1 tablespoon fresh lime juice
1 tablespoon minced fresh cilantro
1/4 teaspoon garlic powder
Pinch of cayenne pepper
1 6-ounce package ready-to-use baby spinach, stems removed
1 ripe Anjou pear, peeled, cubed
1 avocado, pitted, peeled, cubed
1/2 small red onion, thinly sliced
1/2 cup crumbled Gorgonzola cheese (about 2 ounces)

Steps:

Whisk first 6 ingredients in medium bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
Mix spinach, pear, avocado and onion in large bowl. Toss with enough dressing to coat. Sprinkle with Gorgonzola cheese. Serve, passing any remaining dressing separately.

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