Spinach Pear Salad With Mustard Vinaigrette Recipes

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SPINACH SALAD WITH DIJON VINAIGRETTE

Another innovative recipe that looks great and taste the same, from my sparse kitchen. Pair with Gallo® Family Vineyards Pinot Grigio.-Taste of Home Cooking School

Provided by Taste of Home

Time 25m

Yield 6-8 servings.

Number Of Ingredients 10



Spinach Salad with Dijon Vinaigrette image

Steps:

  • In a large salad bowl, combine spinach and mushrooms; set aside. For dressing, combine onion, salt, pepper and mustard in a bowl. Whisk in vinegar until well combined. Gradually whisk in oil, beating until thick. Stir in lemon juice., Pour dressing over spinach and toss well to coat. Sprinkle bacon over spinach and toss. Serve immediately.

Nutrition Facts :

2 cups torn spinach leaves
4 large fresh mushrooms, sliced
2 teaspoons grated onion
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
1/2 cup vegetable oil
1/4 teaspoon lemon juice
6 bacon strips, cooked and crumbled

SPINACH & PEAR SALAD WITH DIJON MUSTARD VINAIGRETTE

The tasty combination of spinach and pears will keep you away from boring salads forever. From SparkPeople.com Calories: 116 Fat: 4 g Carbohydrates: 20.5 g Protein: 2.3 g

Provided by BurtonFanatic

Categories     Spinach

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9



Spinach & Pear Salad With Dijon Mustard Vinaigrette image

Steps:

  • In a small bowl, whisk together the water, orange juice, olive oil, honey, Dijon mustard, and black pepper.
  • In large bowl, add the pear slices and 2 tablespoons of the vinaigrette and toss to coat.
  • Add remaining dressing, spinach and onion and toss to coat.

Nutrition Facts : Calories 116.4, Fat 3.8, SaturatedFat 0.5, Sodium 77.1, Carbohydrate 21.2, Fiber 4.2, Sugar 13.7, Protein 2.3

2 tablespoons water
1 1/2 tablespoons orange juice
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
1/4 teaspoon fresh ground black pepper
2 pears, cored and sliced lengthwise
8 cups torn fresh spinach
1/4 cup red onion, thinly sliced

SPINACH-PEAR SALAD WITH MUSTARD VINAIGRETTE

A fresh salad featuring ripe fall pears is a welcome addition to any table. Save time by using packaged, pre-washed spinach. Prepare and refrigerate the vinaigrette up to two days ahead, and shave and refrigerate the cheese up to one day ahead.

Provided by Lalaloob

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10



Spinach-Pear Salad With Mustard Vinaigrette image

Steps:

  • Combine pear slices and spinach in a large bowl.
  • Combine water and
  • the next 6 ingredients (through pepper), stirring with a whisk.
  • Drizzle vinaigrette over salad, and toss gently to coat.
  • Sprinkle with cheese.

Nutrition Facts : Calories 89.6, Fat 4.9, SaturatedFat 1.1, Cholesterol 2.4, Sodium 384.5, Carbohydrate 10.6, Fiber 2.4, Sugar 6.3, Protein 2.4

2 bosc pears, cored and thinly sliced
1 (6 ounce) package fresh Baby Spinach
3 tablespoons water
2 tablespoons balsamic vinegar
1 teaspoon sugar
5 teaspoons extra virgin olive oil
1 1/2 teaspoons stone ground mustard
3/4 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
1/4 cup shaved parmigiano-reggiano cheese

SPINACH-PEAR SALAD WITH MUSTARD VINAIGRETTE

This is on my menu for Thanksgiving. I have made this before and it is so wonderfully delicate in flavor--perfect warm up to a larger meal, and perfect Fall recipe from Cooking Light.

Provided by spatchcock

Categories     Spinach

Time 10m

Yield 12 serving(s)

Number Of Ingredients 10



Spinach-Pear Salad With Mustard Vinaigrette image

Steps:

  • Combine pear slices and spinach in large bowl.
  • Combine water and rest of ingredients (except cheese), stirring with a whisk.
  • Drizzle dressing over salad, and toss gently to coat.
  • Sprinkle with cheese.

Nutrition Facts : Calories 48.3, Fat 2.5, SaturatedFat 0.6, Cholesterol 1.2, Sodium 193, Carbohydrate 6.1, Fiber 1.3, Sugar 3.7, Protein 1.2

2 bosc pears, cored and thinly sliced
1 (6 ounce) package fresh Baby Spinach
3 tablespoons water
2 tablespoons good balsamic vinegar
1 teaspoon sugar
5 teaspoons extra virgin olive oil
1 1/2 teaspoons stone ground mustard
3/4 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
1/4 cup freshly shaved parmigiano-reggiano cheese

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 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



Spinach Pear Salad from Restaurateur, Tom Douglas image

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.

3/4 cup cashews (about 3 ounces)
1 tablespoon unsalted butter, melted
1 teaspoon chopped fresh rosemary or 1 teaspoon crushed dried rosemary
1 teaspoon curry powder
1 teaspoon dark brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon cayenne pepper
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
3 tablespoons sesame seeds, toasted
1 teaspoon minced garlic
coarse salt
freshly ground pepper
1/2 cup vegetable oil or 1/2 cup peanut oil
1/2 lb smoky thick slab bacon (about twelve 1/4" thick slices)
12 cups loosely packed spinach leaves, no stems,torn to bite-size
6 cups loosely packed frisee, torn to bite-size
2/3 cup red onion, thinly sliced
3 small pears, halved,cored,thinly sliced
6 bunches grapes, small for garnish

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