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Spinach Salad with Roasted Pears |
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Space spinach and pear are perfectly timed to be ready together in the fall and make good salad partners. This composed salad is a nice balance of color and flavor.
4 firm pears
2 Tablespoon sugar
1 Tablespoon melted butter
6 cups washed and dried Space Spinach
4 tablespoons olive oil
1 tablespoon rice wine vinegar
Salt and freshly ground pepper
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Peel and slice 4 firm pears, and toss with 2 Tablespoon sugar and 1 Tablespoon melted butter. Place in an open baking dish and roast in 400* oven for 15 minutes, until lightly browned.
Tear 6 cups washed and dried Space Spinach into a bowl and toss with 4 tablespoons olive oil and 1 tablespoon rice wine vinegar. Season with salt and freshly ground pepper to taste. Transfer to a serving plate, and evenly distribute roasted pears. Garnish with dried cranberries, toasted walnuts and sliced hard boiled egg. Top with a light grating of Parmesan cheese.
Spinach Space
This three-season spinach is heat tolerant and slow to bolt. The upright dark green smooth leaves are tender and ideal for salad any time of the year.
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© Recipe copyright From the Cook’s Garden by Ellen Ecker Ogden published by HarperCollins Publishers, and may not be reprinted except by permission by the author. |
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Smooth Leaved Three Season Spinach
Vigorous, fine tasting salad and boiling spinach |
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The Cooks' Garden | PO Box C5030
Warminster, PA
18974
800-457-9703 www.cooksgarden.com
Copyright 1997-2004, The Cooks Garden
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