SPINACH, PEAR, AND TOASTED WALNUT SALAD
This is a very tastey, but light salad I put together. Many varieties of pear grown in the Rogue Valley in southern Oregon and I adore them! It makes a great lunch salad for two or a salad course for three or four.
Provided by DoriAnni
Categories Spinach
Time 8m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- 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.
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