Spinach Salad with Pears and Dried Cranberries

December 03, 2009 By: Megabeth Category: Salads

Spinach Salad with Pears and Dried Cranberries

I have mentioned before that I’m a fan of the Vegetarian Journal.  It’s the quarterly publication for the Vegetarian Resource Group (VRG) that’s filled with fact and not flash. They do not accept advertising, but rather fill their pages with in-depth articles, information and vegan recipes. For $20, you can join VRG and receive this publication. I like the Vegetarian Journal because they consistently have quick, easy and delicious recipes. This spinach salad with pears and dried cranberries is a perfect example of how good these recipes can be.

This spinach salad is going to become a regular feature in this house. In fact, after his first forkful, my in-house taste tester refused to return the serving bowl to me until he ate about half of this salad. Honestly, I was slightly worried he’d down the whole thing without giving me any.

This salad, as presented, is vegan. If you are vegetarian, you can throw some crumbled goat cheese on top for a variance of texture and you’ll add a complementary flavor. Either way, the sweetness, tartness and nuttiness of this salad is great as a quick at-home dinner treat or served to dinner guests. Next time I’ll double the recipe so I have a chance at more…

Spinach Salad with Pears and Dried Cranberries
Vegetarian Journal, Issue 3 2008

1/4 cup red wine vinegar (rice vinegar or white balsamic vinegar also work well)
2-3 Tablespoons olive oil (I used two for a lighter taste)
2 cloves garlic, pressed
1 teaspoon apple juice concentrate
1/8 teaspoon salt
1/8 teaspoon cayenne or black pepper (Note: I used a dash of cayenne then added some freshly ground pepper)
8 cups baby spinach
1 Bosc pear, seeded and diced
1 small red onion, thinly sliced
1/4 cup lightly toasted, chopped pecans (I substituted pecans for walnuts)
1/4 cup dried cranberries

Spinach Salad with Pears and Dried Cranberries

Combine vinegar, olive oil, garlic, concentrate, salt, and cayenne in a glass jar. (Note: or a small container with a lid.) Cover with lid and shake until blended.

Spinach Salad with Pears and Dried Cranberries

Place spinach in a large salad bowl. Pour dressing over spinach and toss. Divide into salad bowls and layer with pears, onions, pecans, and cranberries.

Spinach Salad with Pears and Dried Cranberries


Vegetarians Have Good Hearts!

Exotic Greens with Kiwi-Honey Vinaigrette

January 26, 2009 By: Megabeth Category: Salads

This recipe was featured in the Valentine’s Day suggestions in Vegetarian Entertaining by Vegetarian Times. The kiwi-honey vinaigrette brought a hint of summer in the dark cold winter. It’s pretty thick so a little bit of the dressing goes a long way.

Exotic Greens with Kiwi-Honey Vinaigrette
Vegetarian Times: Vegetarian Entertaining

Dressing
2 kiwi fruits, peeled and coarsely chopped
3 T canola oil
2 T red wine vinegar or apple cider vinegar
1 T honey
1/4 t salt
1/4 t white pepper

Salad
8 ounces mixed gourmet greens, such as radicchio, endive, romaine, or red leaf lettuce
8 cherry tomatoes, halved
1/2 cucumber, sliced (peeled if waxed)
1 large carrot, peeled and shredded

exotic green salad with kiwi vinaigrette

To make the dressing, combine all dressing ingredients in a blender or food processor fitted with a steel blade and process until smooth, about 5 to 10 seconds.

exotic green salad with kiwi vinaigrette

exotic green salad with kiwi vinaigrette

exotic green salad with kiwi vinaigrette

Pour into a serving container and refrigerate until ready to use.

exotic green salad with kiwi vinaigrette

exotic green salad with kiwi vinaigrette

Asian Pear and Goat Cheese Salad

September 15, 2008 By: Megabeth Category: Salads

I declare goat cheese to be the perfect “bridge” between things that are sweet and savory. Its smooth taste blends well with both sweet fruit and tangy vinaigrette. This is an easy toss together salad with the pears adding an interesting twist.

Asian Pear and Goat Cheese Salad
by Megabeth

  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon salt
  • 1 pinch dried basil
  1. Combine first eight ingredients with a whisk.
  2. Combine salad greens and asian pears
  3. Add dressing to salad greens and toss to coat. Sprinkle with goat cheese.
  4. Serve and enjoy.



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