Thursday, April 21, 2011

Spinach, Pear and Blue Cheese Salad


It's been a while since I've been here. I've been on leave taking care of a minor surgery but am getting back in the groove again.

First off, Happy Passover and Happy Easter. I'm sure all kitchens are revved up in anticipation of family and friends visiting over the festive season. This year we're operating at bare minimums - Psychgrad and "R" took off for a fabulous vacation to New Zealand and Australia and Actor Boy is busy performing so we're not seeing the whole family together.

If you're looking for an impressive salad to accompany your Easter mains, this one is sure to impress.



3 cups fresh baby spinach, washed and trimmed
2 tomatoes
4-5 large mushrooms, thinly sliced
1 pear, thinly sliced
1 English cucumber, thinly sliced
1/4 red onion
2-3 oz. good quality blue cheese, crumbled
1/2 cup candied pecans

Combine all ingredients and dress with a combination of:

1/4 cup blue cheese dressing
1/4 cup ranch dressing
1 clove minced garlic

and top with Candied Pecans:



1 cup pecan halves
1/4 cup brown sugar
1 Tbsp olive oil
1 Tbsp Balsamic vinegar

Heat brown sugar, olive oil and balsamic vinegar in a small pot until it comes to a boil, stirring often. Add pecan halves to coat.
Put coated pecans on a parchment lined cookie sheet to cool and separate with two forks so they don't stick together. Add to salad. StumbleUpon

6 comments:

bellini said...

It does look impressive Giz and I know it would be tasty too!

That Girl said...

I seriously think I have eaten very little but salads this Passover!

kat said...

Full of color & texture!

Lin said...

Gorgeous graphics and wonderful recipes. I'll bookmark this site and be back for more!

Lin
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Kevin said...

The pear and blue cheese combo is such a good one!

ingridbuck@pecan halves said...

That’s so nice, adding pecans into your salad very unique. Thanks for this wonderful idea. Next weekend, I’ll be preparing Spinach, Peer and Blue Cheese Salad with a mix of pecans.

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