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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Spinach Salad with Pears, Pecans & Balsamic Vinaigrette Recipe

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This recipe for Spinach Salad with Pears, Pecans & Balsamic Vinaigrette is from HEY GOOD LOOKIN' ~ WHATCHA GOT COOKIN'? , 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:  
6-8 Bunches (1 large bag - 12 oz.) Baby Spinach
1 Bunch Green Onions, sliced thin
3/4 c. E.V. Olive Oil
1/3 c. balsamic vinegar
salt/freshly ground pepper to taste
2 c. (8oz) toasted pecans
3 ripe pears, cored and sliced (peels may be left on)
Directions:
Directions:
Remove the stems from the spinach, rinse the leaves well and pat dry. You should have about 18 c. loosely packed leaves (12 oz.) If desired, refrigerate the spinach in a plastic bag for several hours.

**To serve, combine the spinach and green onions in large salad bowl. In another bowl, whisk together the olive oil and vinegar and season with salt and pepper. Toss the pecans in 1/2 c. vinaigrette. Add the pears and pecans to the spinach. Dress the salad with the remaining vinaigrette, toss well and serve at once.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
Grandma DMW made and served this salad in June, 2004 at Lauren's 7th Birthday Party.
It received rave reviews and Lauren Olivia liked it, too.

 

 

 

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