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Pear and Spinach Salad



OREGON PEAR AND SPINACH SALAD
Smokey Bones Restaurant Recipe

Serves 4

1/4 pound whole pecans
2 Bosc or Bartlett pears
2 tablespoons vegetable oil
2 (9 oz.) bags leaf spinach, washed
1 pound red seedless grapes, washed
2 cups bleu cheese crumbles
1/2 medium red onion, sliced
1 cup diced Roma tomatoes
1 cup raspberry vinaigrette dressing (or vinaigrette dressing)
1 (15 oz.) can mandarin orange segments, drained

Chill one large mixing bowl and four large individual salad bowls. Preheat oven to 350 degrees and preheat charcoal or gas grill to medium high heat. Set pecans on baking tray and place in oven for 10-15 minutes until dark brown taking care not to burn.  Remove pan from oven and set aside to cool.

Cut each pear in half lengthwise and remove stem, bottom and seeds. Slice each half into about 3/16 inch slices. Immediately lightly brush oil on both sides of each pear slice, place on grill for 1 minute per side.  Remove from grill, place on pan, and chill in refrigerator.

Cut chilled pear slices in half lengthwise. Chop cooled pecans into small  pieces. In large chilled mixing bowl, place spinach, grilled pears, grapes, bleu cheese crumbles, red onion slices, chopped roasted pecans,tomatoes and vinaigrette dressing. Toss well and portion into individual salad bowls.  Garnish each salad with 1/4 of the drained mandarin oranges.