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Spinach Kale Pear Salad Recipe

Four Colored bowls with spinagh, kale, pears, cranberries and pecans

This salad features two green superstars, spinach and kale. These two greens are superstar quality for good reason. Kale has become popular because your daily vitamin requirement for A, C and K are filled with just one cup. It contains phyto-nutrients, chemicals that fight cancer and heart disease. These nutrients are only found in plants. While slightly higher in calories, it also offers a measure of iron, calcium, and potassium.

Spinach is packed with vitamin A, C, K iron, fiber and more folic acid than most other salad greens. Folic acid helps convert the foods you eat into energy and repairs red blood cells.

Red Velvet donuts with icing and sprinkles

Combine the fresh taste of spinach with kale and autumn ripe pears to put your meal on the red carpet. The key to this salad’s delicate flavor is a carefully chosen pear. Choose a pear that is a little soft at the base of its stem. When in doubt, choose a slightly unripe pair and let it sit in a closed brown paper bag for 24 to 48 hours.

Cheese and pears combine and complement each other in a delectable way. Toasted pecans add a rich crunch and the craisins make your salad sparkle.

This salad is best with a smooth, mild pear vinaigrette dressing. The dressing requires ½ of your perfectly ripe pear.

Spinach Kale Pear Salad Recipe Instructions

Spinach Kale Pear Salad Recipe

Ingredients

  • 1 ripe Anjou pear
  • 3 tablespoons white wine vinegar or Chardonnay
  • 1 tablespoon minced green onions
  • 1 teaspoon Dijon mustard
  • 1 teaspoon oacked dark brown sugar
  • salt and pepper to taste
  • 1/4 cup olive oil
  • 1 tablespoon fresh lemon juice
  • 10 ounces spinach and kale mix
  • 1 package cheddar cheese curds
  • 1/2 cup toasted pecan pieces
  • 1/4 cup dried cranberries

Directions

  1. Put ½ of the pear, cut into cubes, into a food processor. Add green onions, mustard, vinegar, sugar, and a pinch of salt and pepper. After about 15 seconds of processing, pour in the oil gradually until it is blended. (about 30 seconds)
  2. Slice the remaining pear finely crosswise. Sprinkle with lemon juice, and set aside. In your large Zak confetti salad bowl, coat the spinach in ½ cup of dressing. Salt and pepper to taste.
  3. Divide the spinach and dressing among four salad bowls. Sprinkle the remaining ingredients as toppings. Drizzle the remaining dressing over the top of each salad.