Spinach, Shrimp, and Pear Salad with Pinons Recipe

Name: Spinach, Shrimp, and Pear Salad with Pinons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12-ounce package fresh spinach; 2 ripe Bartlett or dAnjou pears; 1/4 pound small, cooked shrimp, peeled and deveined; 1/4 cup Hotter-Than-Fire Dressing (see below); Freshly ground black pepper; 2 tablespoons roasted pinons; 1/4 cup spicy hot tomato juice (approximately 1 5 1/2-ounce can); 3 tablespoons cider vinegar; 1 fresh jalapeno, minced; 1 teaspoon ground red pequin quebrado chile; 2 cloves garlic, minced; 2 tablespoons extra virgin olive oil, preferably Spanish

Servings: persons

1 12-ounce package fresh spinach
2 ripe Bartlett or dAnjou pears
1/4 pound small, cooked shrimp, peeled and deveined
1/4 cup Hotter-Than-Fire Dressing (see below)
Freshly ground black pepper
2 tablespoons roasted pinons
1/4 cup spicy hot tomato juice (approximately 1 5 1/2-ounce can)
3 tablespoons cider vinegar
1 fresh jalapeno, minced
1 teaspoon ground red pequin quebrado chile
2 cloves garlic, minced
2 tablespoons extra virgin olive oil, preferably Spanish

1
To Make the Dressing:
2
Combine the tomato juice, vinegar, jalapeno, pequin chile, garlic, and oil.
3
Whisk together, or place in a jar and shake.
4
To Assemble the Salad:
5
Place the spinach first in a colander and spray water over it, then place it in a salad spinner to drain.
6
Slice the pears in half lengthwise; remove the core (but leave the peel), then cut the fruit into thing wedges.
7
Place the spinach and shrimp in a salad bowl and toss with the dressing.
8
Add ground pepper, if desired.
9
To serve, divide the spinach mixture among the plates or bowls and top with the pear wedges (place pear wedges all in the same direction).
10
Sprinkle with pinons and serve.

107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 12 ingredients. The key ingredients include: 1 12-ounce package fresh spinach, 2 ripe Bartlett or dAnjou pears, 1/4 pound small, cooked shrimp, peeled and deveined, 1/4 cup Hotter-Than-Fire Dressing (see below), and more.

Yes, Spinach, Shrimp, and Pear Salad with Pinons falls under the Seafood 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.

That's it — enjoy your meal!

Spinach, Shrimp, and Pear Salad with Pinons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions