Spinach and Pear Salad with Rosemary Vinaigrette Recipe

Name: Spinach and Pear Salad with Rosemary Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons red wine vinegar; 2 tablespoons rice vinegar; 2 tablespoons vegetable broth; 1 1/2 tablespoons minced shallots; 2 teaspoons white miso (fermented soybean paste)*; 1 tablespoon chopped fresh parsley; 1 1/2 teaspoons chopped fresh rosemary; 4 cups (packed) fresh baby spinach leaves (from one 6-ounce bag); 4 teaspoons coarsely chopped toasted pecans; 2 ripe pears, unpeeled, cored, thinly sliced; 1/4 cup crumbled blue cheese

Servings: persons

2 tablespoons red wine vinegar
2 tablespoons rice vinegar
2 tablespoons vegetable broth
1 1/2 tablespoons minced shallots
2 teaspoons white miso (fermented soybean paste)*
1 tablespoon chopped fresh parsley
1 1/2 teaspoons chopped fresh rosemary
4 cups (packed) fresh baby spinach leaves (from one 6-ounce bag)
4 teaspoons coarsely chopped toasted pecans
2 ripe pears, unpeeled, cored, thinly sliced
1/4 cup crumbled blue cheese

1
Process first 5 ingredients in blender until smooth.
2
Pour into small bowl.
3
Mix in herbs.
4
Season dressing to taste with salt and pepper.
5
Toss spinach and pecans in large bowl with enough dressing to coat.
6
Divide among 4 plates.
7
Top with sliced pears and sprinkle with cheese.
8
*Available at Japanese markets and natural foods stores, and in the Asian foods section of some supermarkets.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons red wine vinegar, 2 tablespoons rice vinegar, 2 tablespoons vegetable broth, 1 1/2 tablespoons minced shallots, and more.

Yes, Spinach and Pear Salad with Rosemary Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach and Pear Salad with Rosemary Vinaigrette

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