ROASTED PEAR-SPINACH SALAD
from Stonewall Kitchen Winter Celebrations cookbook via Better Homes and Gardens. Serve in tumblers for festive presentation.
Provided by smithgirlzmom
Categories < 60 Mins
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees.
- Grease baking sheet with butter.
- Core pears and cut each into 8 weges; toss with sugar and place on baking sheet, cut sides down.
- Bake 15 minutes until soft and browned on undersides.
- Transfer to waxed paper to cool.
- Place almonds on an ungreased baking sheet and toast 3 to 5 minutes, then transfer to a bowl.
- Stir in half of the cranberries and set aside.
- Reduce oven temp to 400 degrees.
- Cut each slice of bread in half. Brush both sides with a little olive oli and toast on baking sheet 3 minutes per side.
- Remove from oven; crumble cheese and divide among toasts.
- Return to oven and bake 4 to 5 minutes more.
- Meanwhile, in blender, combine the remaining cranberries, vinegar, honey, and mustard. Blend until smooth. Season with salt and pepper.
- With blender running, add 1/3 cup oil in a slow steady stream.
- In a bowl, toss together the spinach, halfthe almond mixture, and vinaigreete to taste.
- Divide greens among tumblers; top with pears, toasts, and additional almond mixture.
- Serve immediately.
Nutrition Facts : Calories 211.2, Fat 15.6, SaturatedFat 3.8, Cholesterol 9.2, Sodium 191.1, Carbohydrate 15.4, Fiber 3, Sugar 10.2, Protein 4.4
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