"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Spinach Pear Salad Recipe

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This recipe for Spinach Pear Salad, by , is from The brigan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marion Lenoard
Added: Sunday, September 9, 2007


For the Dressing:
3 Tablespoon white wine vinegar
2 tablespoons honey
3 tablespoons sesame seeds, toasted
1 teaspoon minced garlic
coarse salt and pepper
1/2 cup peanut oil

for the curried cashews:
3/4 cup cashews
1 tablespoon unsalted butter, melted
1 teaspoon chopped fresh rosemary
1 teaspoon curry powder
1 teaspoon dark brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon cayenne pepper

For the salad:
1/2 pound bacon, chopped up and cooked ( keep warm)
mixed greens & salad spinach
1/3 cup red onion, chopped up
3 small ripe pears halved and cored and thinly sliced
6 small clusters red grapes for garnish

Whisk together the vinegar, mustard, honey, sesame seeds, and garlic in a bowl. Season with salt and pepper. Gradually whisk in the oil. Set Aside.

Curried Cashews:
Preheat oven to 400. On baking sheet toast the cashews until golden brown, 8 to 10 mins.
Meanwhile, combine the melted butter, rosemary, curry powder, brown sugar, salt and cayenne in a bowl. Add the toasted cashews while they are still hot, toss with a rubber spatula so they are thoroughly coated with the spices and butter.

In a large bowl, combine the spinach and greens, red onion and pear slices. Toss with enough dressing to coat well. Top with warm bacon and cashews. Enjoy!

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
Although this salad is a little time consuming it is a delight! I usually make it on individual plates it just looks prettier that way. You can make extra dressing and cashews for use in other salads, just refrigerate.




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