Caramelized Pear-Spinach Salad With Pomegranate Seeds
Recipe: #31366
January 31, 2019
Categories: Salads, Pear, Spinach, July 4th Labor Day, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"Caramelizing the pears just adds a new dimention to this kind of salad. I used Asian pears because they are firmer and hold up better when sautéing. Also, the origional recipe did not call for sugar in the dressing, but I felt it was way too tart so I kept adding sugar, teaspoon by teaspoon, until I got the right taste. My guests were very complimentary."
Ingredients
Nutritional
- Serving Size: 1 (211.9 g)
- Calories 215.2
- Total Fat - 11 g
- Saturated Fat - 4.2 g
- Cholesterol - 15.5 mg
- Sodium - 227.6 mg
- Total Carbohydrate - 27.7 g
- Dietary Fiber - 5.2 g
- Sugars - 19.2 g
- Protein - 5.4 g
- Calcium - 183.5 mg
- Iron - 1.4 mg
- Vitamin C - 43.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place all dressing ingredients in small jar; shake to blend.
Step 2
Place pears in large bowl; sprinkle with 2 tablespoons lime juice. Drain excess juice. Toss with 1/4 cup sugar.
Step 3
Melt butter in large skillet over medium-high heat. Add pears; cook 5 to 6 minutes or until caramelized on both sides.
Step 4
Toss spinach with enough of the dressing to lightly coat. Top each serving with 4 pear slices, 2 tablespoons goat cheese and 1 tablespoon pomegranate seeds.
Tips
No special items needed.