Spinach And Pear Salad With Rosemary Vinaigrette Recipes

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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



Spinach-Pear Salad image

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.

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

SPINACH AND PEAR SALAD WITH ROSEMARY VINAIGRETTE

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



Spinach and Pear Salad with Rosemary Vinaigrette image

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.

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

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