Best Spinach Pear Salad With Dijon Mustard Vinaigrette Recipes

SPINACH-PEAR SALAD

Spinach-Pear Salad image

I love spinach, and have developed quite a fondness for pears lately. This salad was posted by Bonnie Lloyd in the cookbook "June Fete Fare". Cooking time is the time it takes to toast the pecan halves.

Provided by breezermom

Categories Spinach

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup olive oil
1/4 small onion
2 tablespoons parmesan cheese, grated
2 tablespoons cider vinegar
1/2-1 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon dry mustard
1/4 teaspoon dried basil
1/8 teaspoon pepper
1 (10 ounce) package fresh spinach
2 pears, peeled and thinly sliced
1/4 cup golden raisin
1/4 cup pecan halves, toasted

Steps:

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.

SPINACH PEAR SALAD FROM RESTAURATEUR, TOM DOUGLAS

Spinach Pear Salad from Restaurateur, Tom Douglas image

This salad is perfect. AND the curried cashews make outstanding appetizers, garnishes, snacks or gifts; the honey-sesame dressing can be used on any number of salads. The contrast of colors, flavors and textures is inspired. Tom Douglas is chef and owner of 4 Seattle eateries and this salad has been on his menu.

Provided by sugarpea

Categories Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

3/4 cup cashews (about 3 ounces)
1 tablespoon unsalted butter, melted
1 teaspoon chopped fresh rosemary or 1 teaspoon crushed dried rosemary
1 teaspoon curry powder
1 teaspoon dark brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon cayenne pepper
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
3 tablespoons sesame seeds, toasted
1 teaspoon minced garlic
coarse salt
freshly ground pepper
1/2 cup vegetable oil or 1/2 cup peanut oil
1/2 lb smoky thick slab bacon (about twelve 1/4" thick slices)
12 cups loosely packed spinach leaves, no stems,torn to bite-size
6 cups loosely packed frisee, torn to bite-size
2/3 cup red onion, thinly sliced
3 small pears, halved,cored,thinly sliced
6 bunches grapes, small for garnish

Steps:

Curried Cashews: Preheat oven to 400°; toast cashews on baking sheet for 8-10 minutes or until golden; combine remaining ingredients; add hot cashews, toss until coated; set aside to cool.
Honey-Sesame Vinaigrette: Combine all ingredients and whisk until emulsified.
Salad: Cut bacon into 1/2" pieces and cook until crisp.
Put greens, onions and sliced pears in a bowl and toss with enough vinaigrette to coat everything well.
Place salad on six plates; sprinkle each with bacon and curried cashews; garnish with cluster of grapes placed at the side of each plate.

SPINACH PEAR SALAD W/BACON AND HONEY DIJON DRESSING

Spinach Pear Salad W/Bacon and Honey Dijon Dressing image

A salad recipe that is really a keeper for those who like to mix bold flavors! Served it last night to guests that were still talking about it when we served dessert...enjoy!

Provided by Jan Waters

Categories < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

8 pieces smoked bacon, reserve grease (fried crispy)
4 ounces spinach, Fresh Baby Spinach (stems removed)
2 fresh pears, sliced, or bite-size pieces
1/2 cup fresh blueberries (optional)
1/4 bunch fresh mint leaves, torn
2 ounces goat cheese, soft, crumbled
1/4 cup apple cider vinegar
8 tablespoons Dijon mustard
1/4 cup honey
4 tablespoons bacon grease, reserved
1/4 cup extra virgin olive oil
sea salt
fresh ground pepper

Steps:

Fry smoked bacon to cripsy stage. Remove from skillet, let cool and reserve grease for dressing; Wash and Plate Spinach (remove stems); Wash and slice pears (using red pears will add color) - arrange over the bed of spinach; Add Blueberries if desired; Tear mint leaves and add to the plates; Crumble the crispy bacon and goat cheese over top. Dressing is simple -- Add vinegar, dijon mustard and honey to blender, mix well. With blender set on low speed, add bacon grease, and add EVOO slowly to emulsify dressing. Add salt and pepper to taste' mix well on high for the last couple of minutes. Drizzle on salad, and serve.

Nutrition Facts : Calories 238.2, Fat 17.1, SaturatedFat 5.3, Cholesterol 14.7, Sodium 290.8, Carbohydrate 19.2, Fiber 2.6, Sugar 14.7, Protein 3.8

SPINACH-PEAR SALAD WITH GORGONZOLA, WALNUTS AND PEAR VINAIGRETTE

Spinach-Pear Salad With Gorgonzola, Walnuts and Pear Vinaigrette image

This sounds really good. I cut this recipe out of one of those Reiman publication inserts with coupons.

Provided by Recipe Junkie

Categories Cheese

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup walnut halves, toasted (about 3 ounces)
1 (15 ounce) can s&w california sun pears in light syrup, drained, reserving 1/4 of the syrup
2 teaspoons honey mustard or 2 teaspoons mustard, sweetened with honey to taste
1 teaspoon cider vinegar
1 tablespoon olive oil
8 cups Baby Spinach or 8 cups other tender salad greens
3/4 cup crumbled gorgonzola (about 3 ounces) or 3/4 cup other blue cheese (about 3 ounces)

Steps:

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.

SPINACH SALAD WITH DIJON VINAIGRETTE

Spinach Salad with Dijon Vinaigrette image

Another innovative recipe that looks great and taste the same, from my sparse kitchen. Pair with Gallo® Family Vineyards Pinot Grigio.-Taste of Home Cooking School

Provided by Taste of Home

Time 25m

Yield 6-8 servings.

Number Of Ingredients 10

Ingredients

2 cups torn spinach leaves
4 large fresh mushrooms, sliced
2 teaspoons grated onion
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
1/2 cup vegetable oil
1/4 teaspoon lemon juice
6 bacon strips, cooked and crumbled

Steps:

In a large salad bowl, combine spinach and mushrooms; set aside. For dressing, combine onion, salt, pepper and mustard in a bowl. Whisk in vinegar until well combined. Gradually whisk in oil, beating until thick. Stir in lemon juice., Pour dressing over spinach and toss well to coat. Sprinkle bacon over spinach and toss. Serve immediately.

Nutrition Facts :