Monday, November 4, 2019

Pear and Cranberry Salad #Cranberry Week

Tender baby spinach topped with pear slices coated in a lemon vinaigrette sprinkled with dried cranberries and shredded parmesan cheese is a great start to all your fall festivities.


This is the first day of Cranberry Week.........



Caroline of Caroline's Cooking invited the members of the Festive Foodies to join her in celebrating all things cranberry.  We will be sharing fresh cranberries, frozen cranberries, dried cranberries, juiced cranberries.  Any and every kind of cranberry you can imagine will be featured.

It's Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more):
I'm starting out today with a first course salad, returning Wednesday with a main course dish that starts with leftovers and finishing up on Friday with a cocktail.  All of which will feature the amazing cranberry.  


You may also be interested in some of the other Cranberry recipes I have shared.  Some of my favorites are this Creamy Squash Soup with Cranberry Puree, this Cranberry Jam with Bacon and Onions and this Caramelized Cranberry Cake.




#cranberries, #pears, #spinach, #salad, #vegetarian,
Salad, Starters, First Courses
American
Yield: 6 servings
Author:

Pear and Cranberry Salad

Pear and Cranberry Salad

Tender baby spinach topped with pear slices coated in a lemon vinaigrette sprinkled with dried cranberries and shredded parmesan cheese is a great start to all your fall festivities.
prep time: 10 Mcook time: total time: 10 M

ingredients:

  • 6 oz. baby spinach leaves
  • 2 pears, halved, cored and sliced lengthwise
  • zest and juice of 1 lemon
  • salt and pepper, to taste
  • 1/4 c. olive oil
  • 1/2 c. dried cranberries
  • 1/2 c. shredded Parmesan cheese

instructions:

How to cook Pear and Cranberry Salad

  1. Whisk together the lemon juice, olive oil, lemon zest, salt and pepper in a small bowl.  Add the pear slices and toss to coat.
  2. Layer the spinach leaves onto a platter.  Arrange the pear slices on top and drizzle any remaining dressing over the top.  Scatter the dried cranberries and cheese over the salad and serve.
Calories
190.51
Fat (grams)
11.15
Sat. Fat (grams)
2.44
Carbs (grams)
21.95
Fiber (grams)
3.26
Net carbs
18.69
Sugar (grams)
15.84
Protein (grams)
3.64
Sodium (milligrams)
183.68
Cholesterol (grams)
4.80
Created using The Recipes Generator

14 comments:

  1. Good to know it's cranberry week! I saw my first bags of fresh cranberries at the supermarket a week ago -- and immediately bought one and made lemon-cranberry sauce. So good. What a fun bit of fall tradition. Since it's also pear season, your salad seems perfect.

    best... mae at maefood.blogspot.com

    ReplyDelete
  2. Pears are so wonderful in salads, especially in fall. The added cranberries go so well with them too!

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  3. My kind of salad Wendy...especially if I can throw some fried chicken up on top of it!!!

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  4. Oh my this looks SO good! I love love the pears with the cranberries. Going to make this for lunch next week!

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  5. This salad looks super! I always enjoy dried cranberries in salads and pears are a nice compliment!

    ReplyDelete
  6. I love adding fruit to my salads. I always forget about pears

    ReplyDelete
    Replies
    1. I think pears are such a neglected fruit....that dang apple always steals the limelight.

      Delete

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