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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Curry Walnut Spinach Pear Salad Recipe

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This recipe for Curry Walnut Spinach Pear Salad is from Mom Z's Recipes #4, 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:  
10 oz.. Bag baby spinach
1 ripe Bartlett pear, cored & thinly sliced
1/4 red onion, thinly sliced
4 oz.. Crumbled blue cheese, or shredded white cheese

Sugared Curried Walnuts:

6 oz... Walnut halves, (can sub pecans)
2 Tb.. Butter, melted
3 Tb.. Sugar
1/4 tsp. ground ginger
1/8 tsp. Ground curry powder
1/8 tsp. kosher salt
1/8 tsp. ground pepper
1/8 tsp. red pepper

Toss Walnuts in melted butter.
Stir together sugar and next four ingredients in a medium bowl; sprinkle over walnuts, tossing to coat.
Spread in a single layer on a sprayed aluminum foil-lined pan.
Bake at 350* 10 min. Cool in pan; separate the walnuts with a fork.
Store in an airtight container for up to one week.

Maple-Cider Vinaigrette

1/3 c.. cider vinegar
2 Tb.. Pure maple syrup
1 Tb... Dijon mustard
1/4 tsp. Salt
1/4 tsp. pepper
2/3 c.. olive oil

Whisk together the first five ingredients. Gradually whisk in the olive oil until completely blended.
Cover and refrigerate up to 3 days.
Directions:
Directions:

 

 

 

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