Pear Spinach Salad Recipe

5 1 1
Pear Spinach Salad Recipe
Pear Spinach Salad Recipe photo by Taste of Home
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Pear Spinach Salad Recipe

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5 1 1
Publisher Photo
WHEN I take a dish to a potluck gathering and everyone asks for the recipe, I know I have a winner. This refreshing salad is good with any entrée, presents itself well and is an interesting combination of flavors.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 can (15-1/4 ounces) sliced pears
  • 4 cups fresh baby spinach
  • 2 green onions, thinly sliced
  • 1 medium grapefruit, peeled and sectioned
  • 3 bacon strips, cooked and crumbled
  • 2 tablespoons white wine vinegar
  • 2 tablespoons canola oil
  • 1-1/2 teaspoons lime juice
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon grated lime peel
  • Dash cayenne pepper

Directions

Drain pears, reserving 2 tablespoons juice. In a salad bowl, combine spinach and onions. Top with the pears, grapefruit and bacon.
In a small bowl, whisk the vinegar, oil, lime juice, parsley, sugar, salt, lime peel, cayenne and reserved pear juice. Pour over salad; gently toss to coat. Yield: 5 servings.
Originally published as Pear Spinach Salad in Reminisce February/March 2008, p48

Nutritional Facts

1-1/3 cups: 162 calories, 7g fat (1g saturated fat), 4mg cholesterol, 230mg sodium, 23g carbohydrate (18g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch, 1/2 fruit.

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  • 1 can (15-1/4 ounces) sliced pears
  • 4 cups fresh baby spinach
  • 2 green onions, thinly sliced
  • 1 medium grapefruit, peeled and sectioned
  • 3 bacon strips, cooked and crumbled
  • 2 tablespoons white wine vinegar
  • 2 tablespoons canola oil
  • 1-1/2 teaspoons lime juice
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon grated lime peel
  • Dash cayenne pepper
  1. Drain pears, reserving 2 tablespoons juice. In a salad bowl, combine spinach and onions. Top with the pears, grapefruit and bacon.
  2. In a small bowl, whisk the vinegar, oil, lime juice, parsley, sugar, salt, lime peel, cayenne and reserved pear juice. Pour over salad; gently toss to coat. Yield: 5 servings.
Originally published as Pear Spinach Salad in Reminisce February/March 2008, p48

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MY REVIEW
head2toe User ID: 3756500 67486
Reviewed Apr. 16, 2013

"This was a tasty dish. Bright flavors and the lime showed through. We omitted the grapefruit but still thought it had enough moisture."

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