Spinach, Pear, and Toasted Walnut Salad

Total Time
8mins
Prep 8 mins
Cook 0 mins

This is a very tastey, but light salad I put together. Many varieties of pear grown in the Rogue Valley in southern Oregon and I adore them! It makes a great lunch salad for two or a salad course for three or four.

Ingredients Nutrition

Directions

  1. Wash, dry, and arrange nice sized pieces of spinach on salad plates.
  2. Core pear.
  3. If there are any brown spots on the fruit, cut them off.
  4. Slice ripe pear into thin slices cut from top to bottom of the fruit.
  5. Arrange pear on spinach.
  6. Divide the toasted walnuts evenly among the plates.
  7. Top salad with a few, well placed, broad curls of the parmesean.
  8. Quickly whisk together orange juice and olive oil, gently spoon over dressing and serve.

Reviews

(1)
Most Helpful

This salad was delicious! The pears and orange juice dressing make the spinach taste so good;) We had company and when I made the salads (I put them in bowls to get more spinach) they looked absolutely beautiful. Everyone who tried the salad liked it. I had it two times in one day, and the second time I just put orange juice on it and it tasted the same to me. Well Dori C, you sure have a talent for coming up with recipes. Thanks for sharing them.

kindcook January 10, 2005

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