Northwest Pear and Spinach Salad

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Northwest Pear and Spinach Salad

Ingredients

  • 16 cups Pacific Northwest Canned Pear slices, in juice, drained and juice reserved
  • 1 cup olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons yellow mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon freshly ground black pepper
  • 4 pounds fresh spinach, washed and trimmed
  • 1 pound Romaine lettuce
  • 3 pounds lean ham, cut in 3-inch strips
  • 6 red peppers, cut in 3-inch strips
  • 3 cups finely diced red onion
  • 1-1/2 cups crumbled blue cheese
  • 1-1/2 cups lightly toasted and roughly chopped hazelnuts or walnuts
  • 72 black olives

Method

Take 1 cup of the reserved pear juice and add it to a container with a tight-fitting lid, along with the oil, lemon juice, mustard, salt, ginger and pepper. Attach the lid securely and shake well to emulsify. Chill until ready to use. (The dressing will keep up to 2 weeks in the refrigerator.)

Tear the spinach and romaine leaves into bite-sized pieces. Just before serving, vigorously shake the dressing and pour it over the greens, tossing well to coat all of the pieces.

To serve, mound 2 cups of dressed greens each on 24 chilled plates. Garnish each salad with about 10 pear slices, 2 ounces of ham, 6 red pepper strips and 3 olives. Sprinkle each salad with 2 tablespoons diced red onion, 1 tablespoon crumbled blue cheese, and 1 tablespoon hazelnuts.

Serve immediately.

Servings

Makes 24 servings

Nutrition

  • Calories: 390
  • Calories from Fat: 192
  • Fat: 22g
  • Saturated Fat: 5g
  • Cholesterol: 36mg
  • Sodium: 912mg
  • Carbohydrate: 36g
  • Dietary Fiber: 7g
  • Sugar: 24g
  • Protein: 18g
  • Vitamin A: 9787iu
  • Vitamin C: 62mg
  • Calcium: 161mg
  • Potassium: 865mg
  • Iron: 4mg
  • *Does not include optional ingredients.

Ingredients

  • 16 cups Pacific Northwest Canned Pear Slices
  • 1 cup Olive oil
  • 4 Tbsp. Lemon juice
  • 2 Tbsp. Mustard, yellow prepared
  • 1 tsp. Salt
  • 1 tsp. Ginger, ground
  • 1/2 tsp. Black pepper
  • 4 lbs. Spinach, fresh, washed and trimmed
  • 1 lb. Romaine lettuce
  • 3 lbs. Ham, lean, cut into 3" strips
  • 6 Red bell pepper, cut into 3" strips
  • 3 cups Red onion, chopped
  • 1-1/2 cups Blue cheese, crumbled
  • 1-1/2 cups Walnuts or hazelnuts, toasted, roughly chopped
  • 72 Olives, medium

Method

Drain pear slices, reserving 8 ounces of syrup. In a container with a tight-fitting lid, combine the reserved pear syrup, olive oil, lemon juice, mustard, salt, ginger and pepper. Cover and shake well. (Dressing can be held for two weeks refrigerated.) Tear spinach and romaine leaves into bite-sized pieces. Just before serving, shake dressing and toss spinach and romaine with all the dressing. Put two cups greens on each of 24 cold salad plates. Arrange 3 ounces pear slices (about 10), 2 ounces ham slices, six red bell pepper strips and three olives over tossed greens. Sprinkle each serving with 2 tablespoons red onion, 1 tablespoon blue cheese, and 1 tablespoon walnuts or hazelnuts.

Servings

24 Entrée Servings

Nutrition

  • Calories: 390
  • Calories from Fat: 192
  • Fat: 22g
  • Saturated Fat: 5g
  • Cholesterol: 36mg
  • Sodium: 912mg
  • Carbohydrate: 36g
  • Dietary Fiber: 7g
  • Sugar: 24g
  • Protein: 18g
  • Vitamin A: 9787iu
  • Vitamin C: 62mg
  • Calcium: 161mg
  • Potassium: 865mg
  • Iron: 4mg
  • *Does not include optional ingredients.