Recipe courtesy Sandra Lee, 2008 (modified Arugula to Spinach)
Prep Time: 15 min
Serves: 4 servings
Ingredients
1 (15-ounce) can pear halves, drained and sliced, reserve 2 tablespoons juice
2 tablespoons olive oil and vinegar dressing
Salt and freshly ground black pepper
2 cups baby spinach
4 tablespoons Gorgonzola, crumbled
4 tablespoons glazed pecans
Directions
In a large bowl, whisk together 2 tablespoons reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat.
Divide dressed spinach among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.
Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_275782_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback
Prep Time: 15 min
Serves: 4 servings
Ingredients
1 (15-ounce) can pear halves, drained and sliced, reserve 2 tablespoons juice
2 tablespoons olive oil and vinegar dressing
Salt and freshly ground black pepper
2 cups baby spinach
4 tablespoons Gorgonzola, crumbled
4 tablespoons glazed pecans
Directions
In a large bowl, whisk together 2 tablespoons reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat.
Divide dressed spinach among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.
Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_275782_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback
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