Amazing! Used Granny Smith apples instead of pears and dried orange flavored cranberries from Trader Joe’s. Everyone loved it. Definitely a keeper. Dressing was a little more than needed, so I would cut back the overall amount.
Had a group for brunch the other day, and I served this with some sliced beef tenderloin. It was awesome all the way around and everyone cleaned their plate and asked for more. I added some chunks of blue cheese as well.
For the nuts, I purchased the “sweet & spicy pecans” from Trader Joes. Lovely for the fall/winter!
hh this was so good! Made this for
it was my favorite thing on the menu. So simple, but the flavors were fantastic. I substituted candied walnuts for the roasted hazelnuts. Make sure you soak the onions and the cranberries – a winner.
LOVE IT. Made for Thanksgiving last year, got great reviews from everyone. The family requested I bring it again this year. My little tweak was to exchange the cranberries for pomegranate and I added blue cheese crumbles
2 pears, cored and thinly sliced
1 cup diet lemon-lime soda
4 cups baby spinach leaves
1 shallot, finely chopped
1/2 cup crumbled feta cheese
1/2 cup toasted pine nuts
1/2 cup raspberry vinaigrette salad dressing
Place the pears in a bowl with the lemon-lime soda. Set aside; this will keep them from turning brown.
Place the baby spinach in a serving bowl, and add the shallot, feta cheese and pine nuts. Drain the pears, and discard the soda. Add pears to the salad, and toss to blend. Serve with raspberry vinaigrette dressing.
To toast pine nuts, place them in a dry skillet over medium heat. Cook, stirring occasionally until browned and fragrant, about 5 to 8 minutes.