Wash, dry, and arrange nice sized pieces of spinach on salad plates.
Core pear.
If there are any brown spots on the fruit, cut them off.
Slice ripe pear into thin slices cut from top to bottom of the fruit.
Arrange pear on spinach.
Divide the toasted walnuts evenly among the plates.
Top salad with a few, well placed, broad curls of the parmesean.
Quickly whisk together orange juice and olive oil, gently spoon over dressing and serve.
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.
Tear or cut the spinach leaves into small pieces.
Toss the mushrooms with the lemon juice.
Place spinach in salad bowl top with mushrooms and sprinkle with parsley.
Toss with Lemon-Yogurt Vinagrette (Recipe #16611) dressing just before serving.
Tear spinach leaves into bite-sized pieces and place in large salad bowl
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.
nd whisk until emulsified.
Salad: Cut bacon into 1/2
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.
Cook and stir almonds and sugar in skillet over low heat until sugar is melted and nuts are coated and brown.
Cool.
Combine greens; add oranges.
Top with nuts.
Serve with Romaine Spinach Orange Salad Dressing.
In a small saucepan, boil pomegranate juice until reduced to 1/4 cup (about 5 minutes). Let cool. Whisk in lemon juice, oil, salt, thyme and pepper. In a bowl, gently mix spinach, radicchio, pomegranate seeds, and almonds with dressing. Quarter and core pear. Thinly slice crosswise then stack and cut into matchsticks. Arrange pears over salad.
Place pear on bed of fresh spinach.
Mix blue cheese with heavy cream, and fill the center of the pear.
Sprinkle with roasted walnuts.
In small mixing bowl, whisk together pomegranate juice, olive oil, apple cider vinegar, orange juice, sugar and salt. Pour mixture into small carafe; set aside.
Remove seeds from pomegranate, reserving seeds and discarding remainder.
Divide spinach among four salad plates.
Top each with pear slices, mandarin oranges, pomegranate seeds, & walnut pieces.
Drizzle with 2 to 3 tablespoons of vinaigrette dressing. Garnish with orange curls. Serve immediately.
Place spinach in large bowl.
Cook bacon in large skillet over medium-high heat until crisp.
Remove to paper towel to drain.
Discard all but 3 tablespoons of bacon drippings from skillet.
Add oil to drippings in skillet and heat.
Add onion; cook until tender, about 3 minutes.
Stir in vinegar, mustard, sugar, salt and pepper.
Bring to boiling.
Remove from heat.
Add pear to spinach.
Pour hot dressing over spinach and pear; toss well to coat.
Crumble bacon and sprinkle over salad.
Serve immediately.
Grate orange zest and add to dressing. Set aside. Remove the peel and pith of the orange and cut into slices. Reserve any juice and add to dressing. Arrange spinach, pear, orange, onion and goat cheese on a serving platter. Serve drizzled with dressing.
ssemble the salad by tossing together the mixed greens, spinach, pear slices, dried
whisk together the garlic, oil, vinegar, pomegranate juice, honey, salt, and pepper in a small bowl. Set aside.
Place the spinach in a large serving bowl, Add the pear slices and walnuts and toss gently.
Drizzle the dressing over the salad and toss again.
Divide the salad among 4 serving bowls. Sprinkle the pomegranate seeds and Parmesan evenly over each serving.
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
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.
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.
arge bowl, add the baby spinach leaves and chives, pour over
Arrange washed salad greens on serving platter . Top with onion and pear slices