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Tuesday, July 05, 2011

Bosc Pear and Spinach Salad

I hope everyone had a happy 4th of July!

We had a great time at Ft. Vancouver yesterday! We arrived about 2 pm and stayed until after the fireworks show. There was plenty to do, and Emma had a great time exploring the fort and bouncing in the bouncy house. We ate snowcones, strawberry shortcake, and watermelon along with the sandwiches brought from home. Cameron bought Emma some chicken strips during the firework show and she was pretty happy!  

The traffic wasn't bad at all, but we had decided NOT to park in the paid parking lot and instead found street parking so as soon as the show was over, we hit the car and the freeway for a pretty painless drive home.
* * * 

Today, I'm back on track with my 7 salads for 7 days. 
Here is the recipe for today's salad, 
a lovely combination of sweet and savory 
with Bosc pear and fresh spinach!

By the way, if you find pears, but they're green,
you can ripen them by laying them out
on newspaper in a single layer
for a day or two
or putting them in a bowl
with a ripe apple.

Not all pears are yellow.
Some varieties are red, brown, or even green when ripe.
Check with your produce person 
to see whether the pears they are selling are ripe
if you are not sure.

Here is a wonderful link
where you can learn 
about all the different
pear varieties:  All About Pears

For this salad, it's important to have a crisp pear
rather than a soft one.
But please don't throw away bruised pears.
Simply cut out the bruised part and eat the rest.

Also, this recipe says to peel the pear,
but I do not peel them.
Most of the fiber is in the peel.
Just wash it well and forget peeling it!

Baby Spinach Salad with Bosc Pear and Pecans
Serves 4 (or 2 if this is the main course)

1 firm pear

You can use a firm pear of any variety.
4 green onions
1 teaspoon celtic or sea salt
4 tablespoons good olive oil
2 tablespoons apple cider vinegar
1-½ tablespoons balsamic vinegar (optional)
½ lemon, juiced
1 tablespoon raw honey or maple syrup
1# baby spinach leaves (or spring mix greens)
1 palmful parsley and/or cilantro leaves, chopped
⅓ cup chopped pecans
Celtic or sea salt to taste
fresh ground black pepper

Peel and core pear. 

Cut into bitesized chunks.

Chop green onion finely. 

Toss pear and green onion with sea salt, olive oil, vinegar, lemon juice and honey or maple. Allow to marinate for 5-10 minutes.

Add spinach leaves, chopped herbs and pecans and gently toss with. 

Season with salt to taste. 

Serve immediately.

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