PORK AND APPLE SPINACH SALAD
Make and share this Pork and Apple Spinach Salad recipe from Food.com.
Provided by Chris Reynolds
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- On top of spinach, add green beans, apples, onion, cheese, sliced pork, and chopped nuts.
- Drizzle with salad dressing.
- This salad is also good with pears and Swiss cheese instead of Cheddar.
Nutrition Facts : Calories 313.3, Fat 19.2, SaturatedFat 8.7, Cholesterol 67.3, Sodium 237.7, Carbohydrate 16.3, Fiber 4.5, Sugar 8.7, Protein 21
SPINACH PEAR SALAD FROM RESTAURATEUR, TOM DOUGLAS
This salad is perfect. AND the curried cashews make outstanding appetizers, garnishes, snacks or gifts; the honey-sesame dressing can be used on any number of salads. The contrast of colors, flavors and textures is inspired. Tom Douglas is chef and owner of 4 Seattle eateries and this salad has been on his menu.
Provided by sugarpea
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 21
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.
PORK PEAR AND WALNUT SALAD
Make and share this Pork Pear and Walnut Salad recipe from Food.com.
Provided by Kiwi Kathy
Categories Pork
Time 10m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk mustard and vinegar together in a small bowl. Add oil, whisking constantly until combined. Season with salt and pepper.
- Place spinach on a platter. Arrange pork and pear on top. Sprinkle with celery and walnuts. Drizzle over mustard mixture.
- Serve immediately.
- Note: Try apples and cashews instead of pears and walnuts, or toss through dried cranberries and pinenuts instead.
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.
PORK TENDERLOIN SPINACH SALAD
This has been a very popular dish. It travels well to Potlucks, as the pork is good both hot and cold. The dressing can be poured on and the salad assembled just before serving. This makes quite a bit of pork, but if you have any left over it is great for sandwiches or quesadillas...
Provided by KMSoprano
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350°F.
- Stir together salt, pepper, cumin, chili powder,and cinnamon, then coat pork with spice rub.
- Heat oil in an 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork to seal in juices, turning, 4-6 minutes total.
- Place pork on foil lined cookie sheet that has been liberally sprayed with cooking spray.
- Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin.
- Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes.
- Let pork stand at room temperature 10 minutes.
- (Temperature will rise to about 155°F while standing.) Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until well blended.
- Slice pork diagonally Prepare and assemble salad.
Nutrition Facts : Calories 753.5, Fat 55.9, SaturatedFat 9.7, Cholesterol 19.8, Sodium 1216.6, Carbohydrate 58.2, Fiber 12.1, Sugar 40.7, Protein 14.9
PORK & PEAR SPINACH SALAD
This delicious main dish salad has a wonderful combination of flavors. It is perfect for speedy gourmet appeal. The times don't include marinating the meat, but the salad can be assembled simultaneously with the meat cooking.
Provided by ctrmom
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix up the Mustard Dressing in a screw top jar. Shake well.
- Pour half of it over the ribs in a shallow bowl to marinate.
- If the walnut pieces are large, break them up a bit. To roast them, place them in a glass bowl and microwave for one minute three separate times, letting them rest and cool in between each minute.
- Meanwhile, slice the scallions and pears. Divide the spinach among 6 plates. Arrange pear slices on spinach and sprinkle with scallions, cheese, and nuts.
- Preheat the broiler. Cook the ribs 14 minutes, turning them over halfway through the cooking time.
- When the ribs are cooked, cut them into thin slices and arrange on top of the salad.
- Serve with the remaining Mustard Dressing.
Nutrition Facts : Calories 504.9, Fat 31.2, SaturatedFat 7.1, Cholesterol 103.7, Sodium 302.4, Carbohydrate 20.6, Fiber 4.2, Sugar 13, Protein 37
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4.5/5 Total Time 20 minsCategory BarbecueCalories 480 per serving
- 1 Preheat flat barbecue grill to a medium heat. Spray pears and onion with oil. Cook for about 5 minutes until browned.
- 2 Meanwhile, sprinkle pork with cumin. Barbecue pork on grill for 3-4 minutes each side or until golden brown and cooked to your liking.
- 3 In a large mixing bowl place roasted pears, onion, spinach, beans, feta and pumpkin seeds. Gently toss to combine. Divide salad among 4 serving plates and top each with a pork cutlet. Drizzle with a little balsamic and serve immediately.
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- Combine paprika, fennel and half the oil in a medium glass or ceramic dish. Add pork and turn to coat. Cover and refrigerate for 30 minutes.
- Preheat a chargrill or barbecue over medium-high heat. Cook pork, turning, for 6–8 minutes for medium or until cooked to your liking. Transfer to a plate. Cover pork with foil and set aside to rest for 5 minutes before slicing thinly. Cook pears for 1–2 minutes each side or until golden.
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