Pears to the Rescue!
Quick & Easy, cheese, delicious, easy, favorite products, fruits, healthy, Healthy, healthy diet, healthy eating, Lassens natural foods market, nuts, Salad, salad, spinach
Simple, Delicious, Nutritious!
I have always loved Bartlett Pears. They are sweet and the texture is just right. We would eat them by the dozens when I was growing up. But when I left home for college I learned that some people did not love them like I did!
Many times when I am going out to eat I will find a spinach salad on the menu that appeals to me. I often order it, and I'm always happy with my choice (I have no menu envy when I do!)
When I noticed that these salads often only have four or five ingredients, I realized that I could make them myself, and now I do--a lot!
So instead of spending upwards of $15 for a spinach salad, make it yourself! This recipe serves 3-4 (2 for a main dish salad).
Ingredients
1 package of washed, organic, baby spinach
2 TBSP organic raw sugar (optional, for candied pecans)
1/4 cup organic raw pecans
1/4 cup crumbled organic gorgonzola cheese
2 ripe organic Bartlett pears
Organic Balsamic Vinegar and Olive Oil, or your choice of Organic Balsamic Vinaigrette Dressing
2 TBSP organic raw sugar (optional, for candied pecans)
1/4 cup organic raw pecans
1/4 cup crumbled organic gorgonzola cheese
2 ripe organic Bartlett pears
Organic Balsamic Vinegar and Olive Oil, or your choice of Organic Balsamic Vinaigrette Dressing
Directions
Optional Candied Pecans:
In a heavy-bottomed dry pan, pour 2 TBSP sugar. Shake the pan to spread the sugar evenly over the bottom. Turn the heat to medium and watch the sugar as it heats. Be careful to not let it burn on the sides. The sugar will melt. Right when the sugar crystals have all melted, turn off the heat and sprinkle the pecans over the top. Using a spatula, turn the nuts over quickly to coat with the sugar. Turn onto a plate to cool, separating them as much as possible.
Assemble the Salad:
While the nuts cool, place the spinach on a plate. Core and slice the pears. Sprinkle the cheese and nuts over the top of the salad. Add a few grinds of fresh pepper. Dress with balsamic vinaigrette or plain extra-virgin olive oil and balsamic vinegar.
In a heavy-bottomed dry pan, pour 2 TBSP sugar. Shake the pan to spread the sugar evenly over the bottom. Turn the heat to medium and watch the sugar as it heats. Be careful to not let it burn on the sides. The sugar will melt. Right when the sugar crystals have all melted, turn off the heat and sprinkle the pecans over the top. Using a spatula, turn the nuts over quickly to coat with the sugar. Turn onto a plate to cool, separating them as much as possible.
Assemble the Salad:
While the nuts cool, place the spinach on a plate. Core and slice the pears. Sprinkle the cheese and nuts over the top of the salad. Add a few grinds of fresh pepper. Dress with balsamic vinaigrette or plain extra-virgin olive oil and balsamic vinegar.
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