Spinach Salad With Candied Pears, Pecans and Brie
"The combination of these ingredients is fantastic. The candied pecans give a nice little crunch to the salad. Add some seafood or grilled chicken and you have a full meal. To save time buy the prepackaged washed baby spinach. This recipe came from Rose Reisman's "Secrets for Permanent Weight Loss" cookbook."
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
-
Candied Pecans
- 1⁄3 cup pecan halves
- 3 tablespoons icing sugar
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon allspice
- 1⁄8 teaspoon nutmeg
-
Salad
- 8 cups spinach leaves
- 1 cup diced radicchio
- 1 large ripe pear, peeled, cored and diced
- 2 ounces brie cheese, diced
- 4 ounces sliced grilled chicken (optional) or 4 ounces seafood (optional)
-
Dressing
- 2 tablespoons thawed orange juice concentrate
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon minced garlic
- 1⁄2 teaspoon Dijon mustard
- 1⁄2 teaspoon liquid honey
directions
- Preheat oven to 350 degrees. Spray baking sheet with vegetable spray.
- To make the candied pecans, rinse the pecans with cold water.
- Drain but do not let dry.
- In a small bowl, combine the icing sugar, cinnamon, allspice and nutmeg.
- Dip the pecans in this mixture to coat well.
- Spread them on the prepared baking sheet.
- Bake for 15 minutes.
- Cool and Chop.
- To make the salad, combine the spinach, radicchio, pear and brie in a large bowl.
- To make the dressing, whisk together the orange juice concentrate, olive oil, vinegar, garlic, honey and mustard.
- Pour over the salad and toss to coat.
- Garnish with the candied pecans and chicken/seafood (if using.).
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Reviews
-
I had a dinner party last nite & finally fulfilled my intent to make this salad. It was well-rec'd by my guests. While I loved the combo of ingredients (fruit, cheese & the candied pecans were really a spec part), I found myself wanting to salt this salad to help balance the overall sweetness of the salad + dressing. I know such things are matters of individual pref, but I'm thinkin maybe replacing the OJ conc w/some soy sauce might do that. Just a thot. Thx for posting.
RECIPE SUBMITTED BY
I live in Ontario and work full time as a consultant in IT for a communication company in another province. I create test cases and scripts and initiate the testing for the software changes that the programmers make to the company’s various programs. I have the pleasure of working from my home and dialling into their network. I also sell Avon for fun.
I met my husband (Paul) on a blind date. We dated 3 years and have been married for 25 years. We have two children a son(age 20) and a DD(age 17). We have been blessed with the best two kids anyone could ask for.
DH is a commerical airline pilot and currently is a "Check Pilot" on the A320. He is away quite a bit, so when he comes home I try to make sure he has a decent meal. He eats out when on the road so he really enjoys a good home cooked meal when he arrives home, while the rest of us want to go and eat out.
I love to spend time in my garden, travel and try new recipes. DH and I love to travel or just spend time at a cottage in the summer. I have not been on a cruise but hope to within the next 2 years (maybe for our 25th wedding anniversary.)
We pretty much eat anything. DH especially loves seafood (more than I do.) while I prefer to eat chicken. We are so predicable when ordering our meal at a restaurant. Next, I think it would have to be Italian and then something spicy like Thai or Indian. My family loves Indian food but I have never had the courage to make it. Maybe I will someday.
I like to read true stories and criminal books. David Baldacci is one of my favourite authors.
My favorite restaurant is "Bin 23", "Einsteins Cafe," "Abberfolye Mill"
My brother sent me the link to Recipezaar and now I am hooked trying new recipes every day. I don't think I will buy another cook book.
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