Printer Friendly

Fall pear salad.

6 slices (about 1/4 lb.) bacon 3 large firm-ripe red pears (about 1 1/2 lb. total) 3 tablespoons lemon juice 1 package (10 oz.) washed fresh spinach (or 1 1/2 lb. spinach, stems and wilted leaves discarded), rinsed and crisped 1/2 pound mushrooms, rinsed and thinly sliced Ginger dressing (recipe follows)

In a 10- to 12-inch frying pan over medium-high heat, cook bacon until brown and crisp, turning often. Drain on towels. When cool, crumble.

Core pears and cut each into 16 wedges; mix fruit with lemon juice.

On a platter or 8 salad plates, arrange spinach and mushrooms; top with pear slices and juice. Moisten with dressing; top with bacon. Serves 8.

Ginger dressing. Mix 1/2 cup minced crystallized ginger, 1/4 cup each extra-virgin olive oil and red wine vinegar, and 1/2 teaspoon pepper.

Per serving: 201 cal. (43 percent from fat); 3.2 g protein; 9.5 g fat (1.7 g sat.); 29 g carbo.; 103 mg sodium; 3.4 mg chol.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Ross, Louise
Article Type:Column
Date:Nov 1, 1992
Previous Article:Eggnog adds festivity to mousse or pudding.
Next Article:Wholesome lentil soup.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters