Spinach Pear Salad

by Kathy Strahs on October 14, 2009 · 4 comments

Post image for Spinach Pear Salad

 

As enamored as I become with apples at this time of year, I sometimes forget another favorite sweet treat in season: pears. The ones I love the best come from Harry & David, but until corporate holiday gift season rolls around I’m happy with the pears that are just starting to show up at the grocery store.

Believe it or not, this Spinach Pear Salad recipe actually comes from one of those little packages of fresh herbs – rosemary, to be specific.  Baby spinach leaves, along with rosemary and parsley, are tossed in a red wine vinaigrette and topped with fresh sliced pears, toasted pecans and crumbled blue cheese. The inclusion of the herbs is a bit unexpected (I don’t usually think of rosemary as a salad ingredient) and works really well here. It’s a healthy, fresh-tasting salad that’s quick to pull together – and did I mention it has pears?

Spinach Pear Salad

Spinach Pear Salad
From inside the HerbThyme Farms Fresh Rosemary package

INGREDIENTS:

2 tablespoons red wine vinegar
2 tablespoons rice vinegar
2 tablespoons vegetable or chicken broth
1 1/2 tablespoon minced shallots
2 teaspoons extra-virgin olive oil
1 tablespoon fresh parsley, chopped
2 tablespoons fresh rosemary, chopped
6 ounces fresh baby spinach leaves
4 teaspoons toasted pecans, chopped
2 ripe pears, cored, sliced thin
1/4 cup crumbled blue cheese

DIRECTIONS:

Process the first 5 ingredients in a blender. Pour into a large bowl with the herbs. Add salt and pepper to taste. Toss spinach and pecans in to coat with dressing. Serve and top with pears and cheese.



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{ 4 comments… read them below or add one }

Maria October 15, 2009 at 8:16 AM

Gorgeous salad. I love adding fruit to my salads.
.-= Maria´s last blog ..Crockpot (Slow Cooker) Chunky Cinnamon Applesauce =-.

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Nate October 21, 2009 at 8:39 AM

Rosemary in salad is also kind of strange to me. But I’m glad you decided to try the recipe!

I was thinking, instead of spinach, would arugula work?
.-= Nate´s last blog ..Microwaved Cabbage and Carrot, a Bachelor’s Tale =-.

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Kathy October 21, 2009 at 12:40 PM

Arugula could work. I kind of enjoy arugula in moderation – usually arugula salads are a little too peppery for me, but I know a lot of people love it. I wouldn’t mind it with mixed greens!

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Pat September 9, 2010 at 11:29 PM

The pears from Harry and David are a variety called Comice. They will be available at most chain grocery stores in San Diego in the fall. They bruise easily. Buy them hard and bring home to ripen.

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