Recipe by COOKGIRl
A recipe given to me by a coworker who said of all the people she works with, I'd appreciate this recipe the most. This makes a large serving and is a refreshing, elegant salad. Sometimes I'm too lazy to slice up pears so I'll throw in a handful of raisins instead (or diced apples, dried cranberries or dried cherries, etc. ...) The salad dressing is best prepared several hours in advance. A symphony of flavors!
Top Review by Elmotoo
i love this salad!! i did sub parsley for cilantro tho because i hatehatehate the stuff. i want to try the dressing again. i'm a huge fan of earl grey but it wasn't even noticeable even though it was strongly brewed. *I* think cutting back on the other ingredients or doubling the tea will do the trick. i love the use of maple syrup & of course used the syrup my friend in Maine made! Thanks, CG! made for 4/11 Veggie swap VIP!
- 3 tablespoons real maple syrup
- 3 tablespoons aged balsamic vinegar
- 3 tablespoons strong earl grey brewed tea, cooled
- 3 tablespoons Dijon mustard
- salt & freshly ground black pepper, to taste
- 6 cups mixed greens (mesclun)
- 4 cups fresh Baby Spinach
- 1 bunch fresh cilantro, chopped (about 2 cups)
- 1 bunch fresh basil, chopped
- 1 bunch of fresh mint, chopped
- 1 bunch sliced green onion, sliced (scallions)
- 2 bosc pears, thinly sliced or 3 tablespoons raisins
Directions See How It's Made
- Prepare salad dressing and allow to marinate at least 3 hours.
- Rinse mixed greens and spinach leaves well and remove all excess moisture.
- Toss greens and spinach carefully with the herbs and the green onions.
- If using pears, slice up pears just before serving then toss salad lightly with a small amount of the salad dressing. (The acidity in the dressing will stop the pears from turning brown.) If using raisins, they should be added to the salad just before serving.
- Serve with crusty French bread, a platter of fresh fruit, imported olives and cheese and your favorite white wine.