I made this for our Christmas dinner. It was healthy, delicious, and beautiful. The only modifications I made were packaged glazed walnut pieces and the option of a few complimentary dressings.
Excellent as everyone else has said. Err on the side, in my opinion, to pears that don’t feel quite ripe the day before you serve the salad. The dressing enhances all the flavors and the hazelnuts add so much to the salad! I increased the batch of hazelnuts last time and added the remaining to the Asian slaw and flank steak recipe on Epi (excellent as well). I’ve made the salad 3 times now once with bacon “chips” and that was excellent as well!
This was a really good salad. However, I did have quite a bit of leftover dressing. Is there a reason why you can over keep the extra dressing for one day. That is what the recipe said. I usually can keep left over dressing for a longer time.
I have appropriated this recipe as my own, copyright be damned! I call it Holiday Salad–although it’s terrific throughout the year–and usually use honeycrisp apples, gorgonzola crumbles and candied pecans. I also substitute “power greens mix” for spinach (chard, baby kale) as it will remain crunchy and delicious dressed for over a day. It is a mainstay side for Thanksgiving and Christmas and I make it throughout the year, often throwing in some shredded grilled chicken for an amazing one-dish meal.
Dressing was way more than needed and way too much oil. I used dried figs instead of cranberries and a sweet yellow onion. Made the dressing 1 1/2 Tbs balsamic, 2 T olive oil, 1 tsp mustard, no sugar, sugar with balsamic is gross. Still made too much dressing for 1/2 the spinach. Sprinkled quartered figs and sliced pears on top and dressed pears with a drizzle of dressing chopped hazelnuts over. Excellent with a pork with cherry sauce and a Pinot noir.
Ingredients:
2 pears, cored and thinly sliced
1 cup diet lemon-lime soda
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Amazing! Used Granny Smith apples instead of pears and dried orange flavored cranberries from Trader Joe’s. Everyone loved it. Definitely a keeper. Dressing was a little more than needed, so I would cut back the overall amount.
Had a group for brunch the other day, and I served this with some sliced beef tenderloin. It was awesome all the way around and everyone cleaned their plate and asked for more. I added some chunks of blue cheese as well.
For the nuts, I purchased the “sweet & spicy pecans” from Trader Joes. Lovely for the fall/winter!
hh this was so good! Made this for
it was my favorite thing on the menu. So simple, but the flavors were fantastic. I substituted candied walnuts for the roasted hazelnuts. Make sure you soak the onions and the cranberries – a winner.
LOVE IT. Made for Thanksgiving last year, got great reviews from everyone. The family requested I bring it again this year. My little tweak was to exchange the cranberries for pomegranate and I added blue cheese crumbles
Ingredients:
2 pears, cored and thinly sliced
1 cup diet lemon-lime soda
4 cups baby spinach leaves
1 shallot, finely chopped
1/2 cup crumbled feta cheese
1/2 cup toasted pine nuts
1/2 cup raspberry vinaigrette salad dressing
Directions:
Place the pears in a bowl with the lemon-lime soda. Set aside; this will keep them from turning brown.
Place the baby spinach in a serving bowl, and add the shallot, feta cheese and pine nuts. Drain the pears, and discard the soda. Add pears to the salad, and toss to blend. Serve with raspberry vinaigrette dressing.
NOTE:
To toast pine nuts, place them in a dry skillet over medium heat. Cook, stirring occasionally until browned and fragrant, about 5 to 8 minutes.
source :allrecipes.com