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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Spinach and Pear Salad Recipe

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This recipe for Spinach and Pear Salad is from The Resurrection Parish Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bag of baby spinach washed or regular spinach torn into pieces
4-5 hard boiled eggs
Green olives stuffed with pimento, sliced in half
1 lb of bacon or turkey bacon
3-5 pears sliced - with skin on (wash well)

Toppings - add before serving or keep separate:
1 cup of slivered almonds or pecans
Cheese (goats, blue, feta,fresh mozzarella, or any type of cheese you like) - cubed or crumbled
Craisins

Dressing: Poppy Seed or a creamy dressing goes best
Directions:
Directions:
Wash spinach and tear into pieces.
Arrange on a large platter or serving plate - looks nice rather than a bowl.
Slice hard boil eggs and arrange over spinach.
Wash pears thoroughly, sprinkle with a little lemon juice to keep from turning color and arrange over spinach.
Slice green olives with pimentos and sprinkle around. (Can serve as topping separately)
Cook turkey bacon and chop into pieces and sprinkle. (Can serve as topping separately)
Serve other toppings separately in small bowls or put on top of salad right before serving.
Personal Notes:
Personal Notes:
You can add anything to this salad - your preference - carrots for more color, sugar snap peas, etc.

Poppy seed is a great dressing for this salad - let people put on their own. Or a creamy ranch or Dijon mustard dressing goes well too.

 

 

 

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