Info
- Course: Cold Appetizer, Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 39 Times
The World’s #1 Collection of Cookbook Recipes Online
Spinach, Pear, and Endive Salad
Cookbook
An ideal salad to serve alongside Asian-style duck or grilled meat.
Yield : 6 servings
Prep Time : 10 mins
Ingredients
For the vinaigrette:
- 2 tbsp red wine vinegar
- 1 tbsp honey
- ½ tbsp Dijon mustard
- 1/3 cup plus 1 tbsp olive oil
- Salt and freshly ground black pepper
- 7 oz (200g) baby spinach leaves, washed and dried
- 2 Belgian endive, leaves separated, cut into bite-sized pieces
- 2 firm, ripe pears, peeled and sliced
- 3 shallots, finely sliced
Directions
1. Shake the vinegar, honey, mustard, and oil in a jar until blended. Season with salt and pepper.
2. Place the spinach, endive, pears, and shallots in a large bowl. Drizzle with the vinaigrette and toss gently.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving.
210 kcal
13 % daily value
40 % daily value
12 % daily value
832 mg
59 mg
4 g
9 g
8 g
21 g
0 mg
367 mg
2 g
14 g
15 % daily value
