Best Spinach Salad With Pear And Avocado Recipes

Spinach Salad With Pear and Avocado image

Provided by Wendys Kitchen

Categories Pears

Time 10m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup vegetable oil
1/3 cup seasoned rice vinegar
1 tablespoon fresh lime juice
1 tablespoon minced fresh cilantro
1/4 teaspoon garlic powder
1 pinch cayenne pepper
1 (6 ounce) package ready-to-use Baby Spinach, stems removed
1 ripe Anjou pear, peeled, cubed
1 avocado, pitted, peeled, cubed
1/2 small red onion, thinly sliced
1/2 cup crumbled gorgonzola (about 2 ounces)

Steps:

Whisk first 6 ingredients in medium bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
Mix spinach, pear, avocado and onion in large bowl. Toss with enough dressing to coat. Sprinkle with Gorgonzola cheese. Serve, passing any remaining dressing separately.

Nutrition Facts : Calories 286.1, Fat 26.5, SaturatedFat 5.2, Cholesterol 8.4, Sodium 182.5, Carbohydrate 10.9, Fiber 4.2, Sugar 4.5, Protein 4.1

Pear and Avocado Salad image

Provided by Pepper Monkey

Categories Pears

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

4 small bartlett pears
2 teaspoons lemon juice
2 ripe avocados
8 ounces watercress
2 ounces arugula
2 teaspoons pecans or 2 teaspoons almonds
4 ounces Roquefort cheese
3 teaspoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons walnut oil or 2 tablespoons almond oil
1 teaspoon Dijon mustard or 1 teaspoon brown mustard
1/2 teaspoon light brown sugar
1 tablespoon fresh parsley, chopped finely
salt and pepper

Steps:

Halve and core the pears.
Slice them thinly and brush with lemon juice to stop discoloration.
Cut the avocados in half, remove the pits and peel them.
Carefully cut each half into five slices.
Also brush with lemon juice to prevent discoloration.
Place watercress and arugala on plates to be served and arrange pears and avocados on top.
Sprinkle chopped nuts on top.
For the dressing combine all dressing ingredients in a jar and shake.
Spoon dressing on top and crumble the cheese on top of it all.
Serve immediately.

Spinach Salad with Pear and Avocado image

Provided by Susan H. Eastridge

Yield Serves 4

Number Of Ingredients 11

1/2 cup vegetable oil
1/3 cup seasoned rice vinegar
1 tablespoon fresh lime juice
1 tablespoon minced fresh cilantro
1/4 teaspoon garlic powder
Pinch of cayenne pepper
1 6-ounce package ready-to-use baby spinach, stems removed
1 ripe Anjou pear, peeled, cubed
1 avocado, pitted, peeled, cubed
1/2 small red onion, thinly sliced
1/2 cup crumbled Gorgonzola cheese (about 2 ounces)

Steps:

Whisk first 6 ingredients in medium bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
Mix spinach, pear, avocado and onion in large bowl. Toss with enough dressing to coat. Sprinkle with Gorgonzola cheese. Serve, passing any remaining dressing separately.