Best 8 Nutty Pear Spinach Salad Recipes

CRANBERRY PEAR SPINACH SALAD

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.

SPINACH SALAD WITH PEARS & CANDIED PECANS

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.

SPINACH PEAR SALAD FROM RESTAURATEUR, TOM DOUGLAS

Steps:

• Curried Cashews: Preheat oven to 400°; toast cashews on baking sheet for 8-10 minutes or until golden; combine remaining ingredients; add hot cashews, toss until coated; set aside to cool.
• Honey-Sesame Vinaigrette: Combine all ingredients and whisk until emulsified.
• Salad: Cut bacon into 1/2" pieces and cook until crisp.
• Put greens, onions and sliced pears in a bowl and toss with enough vinaigrette to coat everything well.
• Place salad on six plates; sprinkle each with bacon and curried cashews; garnish with cluster of grapes placed at the side of each plate.

SPINACH PEAR SALAD

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.

NUTTY SPINACH SALAD

Steps:

• Mix spinach, coleslaw and scallions. Set aside.
• Saute the almonds in the margarine - when almost brownd, add sesame seeds until brown. When cool, add to spinach mixture.
• Refrigerate spinach mixture until ready to serve.
• Mix together salad oil, Accent, Mrs. Dash, pepper, sugar and rice vinegar. Refrigerate.
• At time of serving, crush the 2 packages of Ramen noodles and add to spinach mixture. Pour salad dressing over spinach mixture, mix and serve.

SPINACH AND PEAR SALAD

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.

PEAR, SPINACH, WALNUT & CELERY SALAD

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.

NUTTY PEAR SPINACH SALAD

Steps:

• In a large bowl, combine the spinach, pear, pecans, cherries and blue cheese. In a small bowl, whisk the vinegar, soy sauce, honey, mustard, garlic, salt and pepper. Gradually whisk in oil. Pour over salad and toss to coat. Serve immediately.