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-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 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, AND WALNUT SALAD
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
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.
PEAR, SPINACH, WALNUT & CELERY SALAD
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
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
SPINACH AND WALNUTS
I made this up about 18 years ago while visiting my aunt. She had purchased 10 pounds of fresh spinach and didn't know what to do with it!
Provided by Jenni Wallace
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet with a lid over medium-high heat.
- Saute the onion and garlic until the onion becomes translucent.
- Add the red pepper flakes, if using, and stir through once.
- Add the walnuts and saute until they become somewhat fragrant.
- Add the spinach and continue to stir until it begins to wilt.
- Cover and allow to steam in it's own juice for 5 minutes.
- If needed you can add 1 Tablespoon of water to the pan.
- Remove cover and add the soy sauce.
- Mix well and serve.
Nutrition Facts : Calories 290, Fat 26.3, SaturatedFat 2.8, Sodium 342.9, Carbohydrate 10.8, Fiber 4.9, Sugar 2.2, Protein 8.5
BABY GREENS, PEAR, WALNUT, AND BLUE CHEESE SALAD
An easy Baby Greens Salad recipe
Categories Salad Fruit Leafy Green Mustard Nut Side No-Cook Quick & Easy Blue Cheese Pear Walnut Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 9
Steps:
- Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.
- Toss greens in large bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve.
SPINACH & WALNUT SALAD WITH BLUE CHEESE DRESSING
Just four ingredients, but this simple spinach salad really packs a punch
Provided by Good Food team
Categories Side dish
Time 10m
Number Of Ingredients 4
Steps:
- Mash the blue cheese, crème fraîche and some seasoning in a bowl with 50ml water until smooth and pourable.
- Put the spinach onto a serving plate, scatter over the walnut pieces and drizzle with the blue cheese dressing.
Nutrition Facts : Calories 212 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.68 milligram of sodium
SPINACH SALAD WITH PEAR AND AVOCADO
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
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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