PEAR DRINKS RECIPE RECIPES

WARM PEAR & SPINACH SALAD WITH MAPLE-BACON VINAIGRETTE ...

Warm Pear & Spinach Salad with Maple-Bacon Vinaigrette ... image

Mature, larger-leaved spinach holds up better to the warm bacon vinaigrette than baby spinach in this healthy spinach salad recipe. If you don't want the spinach to wilt, let the dressing cool before tossing it with the salad.

Provided by EatingWell Test Kitchen

Categories Gluten-Free Thanksgiving Side Dish Recipes

Total Time 15 minutes

Number Of Ingredients 10

Ingredients

10 cups fresh spinach, tough stems removed
1 medium firm ripe pear, thinly sliced
½ cup slivered red onion
2 slices bacon, chopped
1-1 1/2 tablespoons extra-virgin olive oil
2 tablespoons cider vinegar
1 tablespoon pure maple syrup
¼ teaspoon salt
¼ teaspoon ground pepper
½ cup toasted walnut halves

Steps:

Combine spinach, pear and onion in a large bowl.
Cook bacon in a small skillet over medium heat until crisp, 5 to 7 minutes. Transfer to a plate with a slotted spoon. Add enough oil to the pan drippings to make 2 tablespoons total. Add vinegar, syrup, salt and pepper; bring to a simmer. Immediately pour the dressing over the salad and gently toss to coat. Serve sprinkled with the bacon and walnuts.

Nutrition Facts : Calories 193.7 calories, CarbohydrateContent 16.1 g, CholesterolContent 3.5 mg, FatContent 13.4 g, FiberContent 4.2 g, ProteinContent 5.6 g, SaturatedFatContent 1.8 g, SodiumContent 261.2 mg, SugarContent 8.6 g

BEETROOT AND FETA SALAD |JAMIE OLIVER SALAD RECIPES

Beetroot and feta salad |Jamie Oliver salad recipes image

This colourful beetroot salad makes a great little snack or starter and is really easy to rustle up.

Total Time 20 minutes

Yield 4

Number Of Ingredients 7

Ingredients

3 ripe pears
4 large beetroot
200 g feta cheese
a few sprigs of fresh mint
1 large handful of sunflower seeds optional
1 lemon
extra virgin olive oil

Steps:

1. Make the dressing by squeezing the lemon juice into a clean jam jar, topping up with 10 tablespoons of oil, and a pinch of sea salt and black pepper.
2. Secure the lid on the jar, give it a good shake, and put aside until needed.
3. Peel and slice the pears and beets into fine matchsticks – if your knife skills aren’t up to speed yet, use a matchstick peeler, mandolin (use the guard!) or box grater.
4. Dress the matchsticks in a little of the lemon oil dressing (keep the rest in the fridge for another day) – taste to check that the flavours are balanced, then adjust the seasoning, if needed.
5. Divide the salad between plates or place on a serving platter, then crumble over the creamy feta.
6. Pick and roughly chop the mint leaves, then sprinkle over the salad with the sunflower seeds (if using).

Nutrition Facts : Calories 608 calories, FatContent 52.0 g fat, SaturatedFatContent 13.6 g saturated fat, ProteinContent 12.0 g protein, CarbohydrateContent 18.4 g carbohydrate, SugarContent 16.0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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