Grilled pear and spinach salad

A blend of fresh leaf spinach, grilled pears, seedless grapes and mandarin oranges with roasted pecans, crumbled bleu cheese, red onions and tomatoes tossed in light berry vinaigrette.

Smokey Bones Oregon pear and spinach salad

Oregon pear and spinach salad recipe

1/4 pound whole pecans
2 Bosc or Bartlett pears
2 tablespoons vegetable oil
2 bags leaf spinach (9 oz. each), washed
1 lb. 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-ounce can Mandarin orange segments, drained

  • Chill one large mixing bowl and four large individual salad bowls.
  • Preheat oven to 350 degrees F. 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 approximately 3/16″ slices.
  • Immediately lightly brush oil on both sides of each pear slice, place on grill for approximately 1 minute per side. Remove from grill, place on pan, and chill in refrigerator.
Completing Oregon pear and spinach salad

Cut chilled pear slices in half lengthwise.

Chop cooled pecans into approximate 1/4″ x 1/4″ pieces.

In large chilled mixing bowl, place spinach, grilled pears, grapes, bleu cheese crumbles, red onion slices, chopped roasted pecans,tomatoes and vinaigrette dressing.

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Toss well and portion into individual salad bowls. Garnish each salad with 1/4 of the drained mandarin oranges.

Serves four

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